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Cranberry-Maple Upside-Down Cake

Martha Stewart
  • minutes
  • Serves 10

INGREDIENTS

2 3/4 cups

Cranberries, fresh or defrosted frozen

3

Eggs, large

1/4 cup

Almond paste

9 tbsp

Maple syrup, pure

3/4 cup

All-purpose flour

1/4 tsp

Almond extract, pure

1 tsp

Baking powder

1/2 tsp

Cinnamon, ground

6 tbsp

Cornmeal, yellow

1/4 tsp

Salt

7/8 cup

Sugar

1/4 tsp

Vanilla extract, pure

12 tbsp

Butter, unsalted

1/2 cup

Milk