Cranberry upside-down almond cake from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More (page 120) by Cory Schreiber and Julie Richardson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chantilly cream; Crème fraîche

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 29, 2014

    I needed to use up frozen cranberries and leftover almond paste, so came across this recipe. It is beautiful to look at and tastes just fine, but I did find that many of the almonds got stuck and left behind on the pan when I inverted the cake. The basic cake itself is similar to the basic vanilla cake used in several recipes from this book- I didn't get much almond flavor from the paste. Bottom line, if I am looking for a rustic cranberry dessert next fall, I will most likely go with the buckle version from this book, or will pick something else.

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