This is one of the recipes I made while I was on vacation last week, experimenting in the kitchen: http://www.wholeliving.com/210931/cranberry-almond-upside-down-cake

I did not measure anything (baking is not an exact science for me, never has been and I’m not sure why it’s always worked for me?), and made a few substitutions:

I used an entire bag of fresh cranberries. Instead of the cane sugar, I used organic 100% pure maple sugar (that stuff is amazing!). When I put the almonds in the processor, they were not completely ground fine, and I actually think I preferred the nutty texture of the larger pieces. I didn’t make 4 mini loaf pans, I made 2 mini, and 1 large (went with what was available to me).

In step 2, it says that the sugar and butter will be pale and fluffy-mine wasn’t, probably because I used a different sugar, but it turned out just fine.

The only thing I would add is that the 2 TBSP of maple sugar I used when sautéing the cranberries, still left it pretty tart. This was fine with me, but it did prompt me to warm up a slice for breakfast and drizzle a little raw honey on it 🙂 I’d also probably call it Cranberry Almond Upside-Down Loaves!

I will definitely make this again, and variations of it, and honestly, I still can’t get over the awesome moist texture of bread it had! No dry almond flour flakiness here 🙂