Wednesday, November 20, 2013

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

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. 

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