The color of this cranberry upside down cake with raspberry alone is enough to bring me great joy these days. It is snowing here in MN, which is a blessing and a curse. Snow is a blessing, because it brings new life to the cold and allows my boys to go snowboarding and sledding in the evenings. It’s also a beautiful blanket over all that was gray just yesterday. There is nothing worse than a winter in MN without snow. The cold, dark, seemingly endless season would be unbearable without it. The curse of snow, is that it is…well…cold and I am not a fan of cold. But, I digress.
The cake’s ruby top is a mixture of tart cranberries and sweet raspberries (my son’s suggestion, after tasting the ALL cranberry version, which he found too tart). The Raspberries both sweeten the cake and also creates a more luscious texture. I personally love the tartness of the 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. I served it with ice cream for dessert and then had it for breakfast the next morning with coffee. Read More