Cranberry Upside Down Cakes with Ginger and Rosemary
Three loaf cakes
Inspired by the Tartine Bakery
Fruit layer:
6 cups fresh cranberries
2 Tbsp dark brown sugar
2 Tbsp fresh clementine zest
½ tsp fine se salt
Caramel layer:
2 cups dark brown sugar
8 Tbsp (one stick) unsalted butter
2 Tbsp water
Cake layer:
5 cups all-purpose flour
1 cup almond flour
1 ½ tsp baking soda
1 ½ tsp fine sea salt
1 Tbsp ground ginger
¼ cup chopped fresh rosemary leaves
3 cups granulated sugar
6 large eggs
2 ½ cups plain Greek yoghurt
½ cup buttermilk
2 tsp vanilla paste
18 Tbsp unsalted butter, room temperature, cut into 1/2” pieces
1) Preheat your oven to 325 degrees and line three loaf pans fully with parchment paper.
2) In a medium bowl, lightly fold together the cranberries, 2 Tbsp brown sugar, zest and salt. Divide the seasoned berries between the three pans. Remember – they will flatten as they bake.
3) In a medium sauce pan over medium heat, whisk together the caramel ingredient and bring to a light bowl, whisking until absolutely smooth. Pour evenly over the three pans of cranberries.
4) In a medium bowl, whisk together the eggs, yoghurt, buttermilk and vanilla paste.
5) In a standing mixer with the paddle attachment, stir together the two flours, baking soda, salt and chopped rosemary. Stir in the sugar. Add the softened butter and mix on low until the butter is incorporated and the mixture takes on a sandy quality.
6) Keep the mixer on low and pour in the egg mixture. Turn the mixer to medium speed and mix until you have a smooth batter – about two minutes.
7) Divide the batter between the three pans and smooth the top.
8) Bake for one hour until the cake is set and a wooden skewer comes out clean. Remove the cakes and let cool on a rack for 30 minutes. Invert the cakes onto a parchment-lined sheet and remove the pans and parchment. Let the cakes cool to room temperature before slicing and serving.
