Cranbutter Cake

• Upsidedown Topping
• 2 cups (after coarsely chopping) fresh cranberries
• 1/2 cup (after coarsely chopping) walnuts
• 1/2 cup sugar
• Batter
• 2 eggs
• 1 cup sugar
• 3/4 cup melted butter
• 1 teaspoon almond extract
• 1 cup flour
• 1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. Toss the topping ingredients together in a bowl until well mixed and spoon into the bottom of the springform pan.
3. Beat eggs and sugar together until the mixture is a thick and pale lemony yellow.
4. Beat in the melted butter, somewhat cooled of course, the almond extract, and finally the flour.
5. Pour over the cranberry / nut layer.
6. Bake forty minutes or so until lightly golden and just beginning to brown.
7. Cool completely and flip upside down onto a serving platter.
8. Release springform and slide a thin knife or spatula along the bottom (now top) of the pan.
9. Have courage...it is wet and juicy and cannot be ruined. The cake looks so pretty with its jeweled red toppiing. It makes for a particularly a festive holiday dessert.
10. Serve with or without a generous dollop of whipped cream.

upsidedown topping, cranberries, walnuts, sugar, batter, eggs, sugar, butter, almond, flour, salt

Taken from food52.com/recipes/25630-cranbutter-cake (may not work)