Cranberry Upside-Down Cakes

Recipe From: http://roostblog.com/roost/cranberry-almond-upside-down-cakes.html

*Makes roughly 8-ish cakes. Double recipe if necessary.

Ingredients for cake:

• 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 coconut oil (MELTED)
• 1/2 cup honey
• Canned whipped cream

Ingredients for cranberry layer:

• 1+1/2 cups fresh cranberries (1 bag has plenty)
• 1 TBSP freshly grated orange zest
• 1 TBSP freshly grated lemon zest
• 1/4 cup honey

Directions:

1. Preheat oven to 350 degrees & line your muffin tin. I used parchment paper muffin cups I bought at Hy-Vee. Or, you can just cut out squares of parchment paper and make your own!

2. Combine flour, salt, baking soda, cinnamon, and all spice in a bowl. In a separate bowl combine eggs, melted coconut oil, and honey. (Hand mixer helps)

3. Combine all wet and dry ingredients and set aside.

4. Toss cranberries with orange zest, lemon zest, and honey. Arrange mixture into a single layer at the bottom of each muffin cup.

5. Top with cake batter and cover evenly.

6. Place pan into oven for 20-25 minutes or until tops are golden brown & fully cooked. 

7. Top with a dollop of your favorite whipped topping and sprinkle of cinnamon.

8. Enjoy!