Cranberry Upside-Down Cake
| Yield: | 10 Servings |
| Categories: | Cakes, Desserts |
| 12 | tb | Unsalted butter or margarine; at room temperature |
| More butter for pan | ||
| 2 3/4 | c | Cranberries; fresh or frozen |
| 9 | tb | Maple sugar |
| 1/2 | ts | Cinnamon; ground |
| 3/4 | c | All-purpose flour; plus more flour for pan |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 6 | tb | Yellow cornmeal; preferably coarse |
| 1/4 | c | Almond paste |
| 3/4 | c | Sugar; plus |
| 2 | tb | Sugar |
| 3 | lg | Eggs; separated |
| 1/4 | ts | Vanilla extract |
| 1/4 | ts | Almond extract |
| 1/2 | c | Skim milk |
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