Serves a Crowd

Cranberry Upside-Down Cake

November 20, 2013
Photo by Martha Stewart Living Omnimedia
Author Notes

Though cakes aren't always contenders for the Thanksgiving buffet, this one would be welcome at the holiday feast, with maple-soaked cranberries atop a soft, almond-scented cake. Of course, you needn't serve it just once a year; enjoy the dessert throughout the fall and winter, when cranberries are readily available.

Reprinted from Martha Stewart’s Cakes. Copyright © 2013 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter, a division of Random House LLC. —MarthaStewart

  • Serves 8
  • 3/4 cup unsalted butter, room temperature, plus more for pan
  • 3/4 cup all-purpose flour, plus more for pan
  • 2 3/4 cups fresh or thawed frozen cranberries
  • 1/2 cup plus 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons coarse yellow cornmeal
  • 1/4 cup almond paste
  • 3/4 cup plus 2 tablespoons sugar
  • 3 large eggs, separated, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
In This Recipe
  1. Butter an 8-inch round cake pan; dust with flour, tapping out excess. In a large skillet, heat 6 tablespoons butter over medium until sizzling. Add cranberries; cook until shiny, about 2 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, 3 to 5 minutes. Remove from heat.
  2. With a slotted spoon, transfer cranberries to a baking sheet to cool slightly before arranging in prepared cake pan. Return skillet to medium heat and cook until syrup boils and thickens, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries; let cool, about 10 minutes.
  3. Preheat oven to 350°F, with rack in center. Whisk flour, baking powder, and salt in a bowl. Whisk in cornmeal with a fork.
  4. With an electric mixer on medium, beat remaining 6 tablespoons butter and the almond paste until well combined, about 30 seconds. Gradually add 3/4 cup sugar; beat until creamy, about 2 minutes. Add egg yolks; beat until well combined. Beat in vanilla and almond extracts. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined.
  5. In a clean bowl, with an electric mixer on medium-low, whisk egg whites until foamy. Slowly add remaining 2 tablespoons sugar. Raise speed to high and beat until soft peaks form, about 5 minutes. Whisk one third of the whites into batter; fold in remaining whites.
  6. Carefully spread batter over cranberries. Bake until a cake tester comes out clean, about 45 minutes. Transfer to a wire rack to cool 2 hours before inverting onto a serving plate.

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