Cranberry & Almond Upside Down Cakes
This evening the garland was finally hung, trimmed with red winter berries and twinkling lights around its nimble limbs. I wrapped our first present and listened to Amy Grant's Home For Christmas a thousand times over. And for an extra treat to ring in this fir scented season I made a simple cake boasting December's most glorified fruit, the cranberry.
These miniature cakes are as simple as making muffins because they are in fact upside down muffins. Profound, I know. If you are the fancy type this recipe would work perfectly in a round or bundt cake pan. For me, a humble muffin tin will do.
Sweet and slightly tart, these little gems are laced with cinnamon, all spice, orange and lemon zest, creating a myriad of flavors. Top with a dollop of your favorite whipped embellishment and a sprinkle of cinnamon for a festive treat.
Now that the hubbub of work has slowed I am looking forward to fully enjoying these fleeting advent days. Oh how I wish I could slow the time, encapsulate each day and loosen the hands of my clock. But I know no such thing can be done. Instead I must thresh out the frivolous diversions of my day and fill my time intentionally and purposefully. Starting now.
I wish you all a wonderful week filled with joy and expectancy of all the good things to come! And may you too find your days refined to a slower pace, as if time itself were unhurried, leisurely changing from one minute to the next. Tis the most wonderful time of the year, may we all enjoy it to the fullest!
Cranberry and Almond Upside Down Cakes (makes 8)
- 2 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground all spice
- 3 eggs
- 1/2 cup ghee, melted (or oil of our choice)
- 1/2 cup honey
For the cranberry layer:
- 1 1/2 cups fresh cranberries
- 1 TBSP freshly grated orange zest
- 1 TBSP freshley grated lemon zest
- 1/4 cup honey
Preheat oven to 350F and grease your muffin tin.
Combine flour, salt, baking soda, cinnamon and all spice in a bowl. In a seperate bowl combine eggs, ghee/oil and honey.
Combine wet and dry ingredients and set aside.
Toss cranberries with orange zest, lemon zest and honey. Arrange mixture into a single layer at the bottom of each muffin cup.
Top with cake batter and cover evenly.
Place pan into oven for 20-25 minutes or until tops are golden brown and fully cooked. If your cakes get too brown but need to cook another minute or two place a sheet of foil on top and continue cooking.
Enjoy!
Gluten/Grain Free
Reader Comments (50)
Cheers,
Rosa
i've been looking for a christmassy muffin recipe for Christmas morning, and these would be perfect. the recipe is so simple but they look like you took HOURS on them!
Kate
I have spent the last days cooking and trying out new recipes, ecxellent method when i need to slow down my pace especially during this time of the year...big kiss
Roberta
Merry Christmas!
Kathryn
http://missbobino.blogspot.com
And these cakes look delicious! Adore your blog and I visit it every day)) That's true! :) Thank you so much for your great talent! I really lose my breath when I see your photos and read your posts! :)
Beautiful images, as always. Love your style!
Karyn
Linda
http://woodstockwardrobe.com/
For those wondering, I baked it in a 6" spring form pan. I did have batter/berries left over and put it in a little corning ware dish and baked it for breakfast the next day. The 6" baked at 350 degrees. I put aluminum foil over it after about 20 min. I forgot to watch the clock, but my guess is it baked for about 35 min. I didn't have any cream handy, but it was delicious without.
Thank you so much!
Would love to post one of your recipes on my blog with one of your lovely photos. Let me know, if that's ok with you. Thanks a lot, kx