Cranberry Upside-down Cake

1. Butter and flour a 8-inch round cake pan; set aside. In a large skillet,
heat 6 tablespoons butter over medium heat until it sizzles. Add
cranberries and cook until shiny, 2 to 3 minutes.

2. Add maple syrup and cinnamon. Cook, stirring frequently, until
cranberries soften but still hold their shape, about 5 minutes.

3. Remove cranberries with a slotted spoon and transfer to a baking sheet
to cool slightly. Set skillet with syrup aside.

4. Arrange cranberries in the prepared pan.

5. Return skillet with syrup to medium heat until syrup boils, 3 to 4
minutes; do not overcook. Immediately pour syrup over cranberries and let
cook, about
10 minutes.

6. Place rack in center of oven and heat to 350. Sift together flour,
baking powder, and salt. Mix in cornmeal with a fork.

7. Place remaining 6 tablespoons butter in an electric mixer. Crumble in
almond paste and, using the paddle, beat on medium speed until well
combined, about 30 seconds. Gradually add 3/4 cup sugar and beat until
creamy. Add egg yolks and beat until well combined. Beat in vanilla and
almond extracts. Add flour mixture alternately with milk in two batches.
Set aside.

8. In a clean bowl, use the whisk attachment to beat egg whites until
foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks
form. Whisk a third of the whites into batter, then fold in remaining
whites.

9. Spread batter over cranberries and bake for 45 minutes, or until a
toothpick inserted in center comes out clean. Let cool in pan 2 hours
before inverting onto a serving plate.