Cranberry Upside-Down Cake

Name: Cranberry Upside-Down Cake
Yield: Serves 8
Ingredients: 6 tablespoons, unsalted butter; 3 cups, fresh or defrosted frozen cranberries; 3/4 cup (5¼ ounces), sugar; 2 tablespoons, seedless raspberry jam; 1/2 teaspoon, vanilla extract; 1 cup (5 ounces), all-purpose flour; 1/4 cup, blanched slivered almonds; 1 teaspoon, baking powder; 1/4 teaspoon, salt; 1/2 cup, milk; 1/2 teaspoon, vanilla extract; 1/2 teaspoon, almond extract; 6 tablespoons, unsalted butter, softened; 3/4 cup (5¼ ounces), sugar; 3 large, eggs, separated

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Appears in Cook's Country October/November 2007

Desserts or Baked Goods

Fruit Desserts

Cakes

This ruby-crowned cake is a visual stunner, and the delicate balance of sweet-tart cranberry topping and tender butter cake makes it every bit as appealing as the pineapple version.

SERVES8

TIME1½ hours, plus 30 minutes chilling

WHY THIS RECIPE WORKS

This ruby-crowned cake is a visual stunner, with a delicate balance of sweet-tart cranberry topping and tender butter cake. But as with all upside-down cakes, the inverted preparation in this upside-down cake recipe can easily spell disaste...

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