Monday, January 23, 2012

Cranberry Almond Upside Down Cakes

These mini cakes turned out really great, but they are a in, don't eat them everyday. I love them because they are sweet, nutty, and a little tart. Just like me! Enjoy!

Cranberry and Almond Upside Down Cakes
  • 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 freshly 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 separate 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.

(recipe adapted from


  1. These sound delicious... how many does it make?

  2. They made 14 for me. So delicious. I do think my muffin tins are on the small side.