Cranberries are so Christmasy

Cranberries are such a Christmasy fruit. In fact, the Christmas season is really the only time I ever was aware of cranberries until their deflated friends, the Craisins, became so popular.  In keeping with my excitement about the holidays, I decided to try a cranberry cake that sounded yummy but also seemed  to be dual-functional-- it can serve as a dessert cake or a coffee cake. But then, I can eat just about any cake as a coffee cake. (It runs in the family: my sister has been known to start her day with a cup of coffee and a slice of rum cake from the night before!)

This is an old recipe I had printed up online several Christmases ago but never got around to making.   It turned out to be a tasty coffee cake. The kids were thrilled to wake up to a special breakfast, although they questioned why there was a piece missing. Hmmmm.... someone must have sampled a piece last night while it was still warm and even more delicious! As a dessert, I would serve each piece topped with a dollop of whipped cream. You do taste the tartness of the cranberries, and the whipped cream softens the tartness a little.

Cranberry Upside Down Cake
serves 8-10

1 1/2 sticks butter, softened
1 c. all purpose flour
2 3/4 fresh cranberries (or frozen but defrosted)
1/2 c. maple syrup
1 t. cinnamon
1 t. baking powder
1/4 t. sea salt
1/4 c. finely ground almonds
3/4 c. granulated sugar plus 2 T
3 large eggs, separated
1/2 t. vanilla extract
1/2 t. almond extract
1/2 c. milk

Grease and flour an 8 inch, round cake pan. In a large skillet over medium heat, melt 6 T butter.Add cranberries and cook until cranberries are shiny, about 3 minutes. Add maple syrup and cinnamon and cook until cranberries soften, about 5 minutes. Remove from heat and stir mixture to cool slightly, about 5 more minutes. Pour into prepared pan, arranging cranberries so that they cover the bottom of the pan.

Preheat oven to 350. In small bowl, sift together flour, baking powder, and salt. In a medium bowl beat remaining 6 T butter until smooth. Add almonds and beat until combined. Gradually add 3/4 cup sugar and beat until creamy. Add egg yolks, vanilla, and almond extract and beat until combined. Add half of the flour mixture and half of the milk. Beat until combined, and add the remaining flour mixture and milk.

Using an electric mixer, beat egg whites until foamy. Slowly add remaining 2 T sugar  and beat until soft peaks form. Whisk a third of the whites into the batter, then fold in remaining whites.

Spread the batter over the cranberries and bake for 45 minutes, or until toothpick inserted into the middle comes out clean. Remove from oven and place on cooling rack. Carefully run a knife around the edges of pan. Allow to cool in pan for 1 hour. Run knife around edges of pan again after one hour and invert onto serving plate.  Best if eaten within 2 days.

Enjoy!