Pie Recipe Week :: Cranberry & Almond Upside Down Cakes

Cranberry and Almond Upside Down Cakes (makes 8)

  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 melted coconut oil

         1/2 cup honey

For the cranberry layer:

         1 1/2 cups fresh cranberries

         1 TBSP freshly grated orange zest

         1 TBSP freshley grated lemon zest

         1/4 cup honey

Directions 

Preheat oven to 350F and grease your muffin tin. 

Combine flour, salt, baking soda, cinnamon and all spice in a bowl. Then, 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 source