The color of this cake alone is enough to bring me great joy on a dreary day. The ruby top is a mixture of tart cranberries and sweet raspberries. Raspberries both sweeten the cake and also create a luscious texture. I personally love the tartness of cranberries alone, but they have so much natural pectin that the consistency was more like tight jam then I wanted. The cake underneath is rich with butter and almond flour. Serve with ice cream for dessert, and then enjoy it for breakfast the next morning with coffee.
Cranberry-Raspberry Upside Down Cake Recipe
Makes: 8-inch cake
Prep time: 30 minutes
Bake time: 1 hour 15 minutes