12 tb Unsalted butter (plus more
-for pan); room temperature
2 3/4 c Fresh or thawed frozen
-cranberries
9 tb Maple syrup
1/2 ts Ground cinnamon
3/4 c All-purpose flour; plus more
1 ts Baking powder
1/4 ts Salt
6 tb Yellow cornmeal; preferably
-coarse
1/4 c Almond paste
3/4 c Sugar; plus
2 tb Sugar
3 lg Eggs; separated
1/4 ts Vanilla extract
1/4 ts Almond extract
1/2 c Milk
Butter and flour an 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. Add maple syrup and
cinnamon. Cook, stirring frequently, until cranberries soften but still
hold their shape, about 5 minutes. Remove cranberries with a slotted spoon
and transfer to a baking sheet to cool slightly. Set skillet with syrup
aside. Arrange cranberries in the prepared pan. Return skillet with syrup
to medium heat until syrup boils, 3 to 4 minutes; do not overcook.
Immediately pour syrup over cranberries and let cool, about 10 minutes.
Place rack in center of oven and heat to 350 degrees. Sift together flour,
baking powder, and salt. Mix in cornmeal with a fork. 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. 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. 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.
Yields
10 servings
