1/4cuplightly packed almond meal or substitute 3 Tbsp flour
PREHEAT oven to 350F.Generously spread 2 tablespoons butter on the bottom of a 9-inch metal or glass baking dish. It will be a thick layer and it does not need to be super even — don’t skimp, the cranberry needs the butter for the upside-down topping. If using ginger, stir it into sauce. Spread 3/4 cup sauce over the butter to about 1/2-inch from the edge of the pan.
BEAT remaining 6 tablespoons butter and sugar with an electric mixture until fluffy. Beat in egg, orange zest and almond extract.WHISK together flour, almond meal, baking powder and salt.ADD flour mixture in three additions, alternating with milk, beating after each addition and scraping sides of bowl. Beat on medium speed 30 seconds until smooth.SPREAD batter over cranberry sauce. Bake 25-30 minutes until cake is golden brown and springs back when lightly touched.
IMMEDIATELY INVERT cake onto a plate. Let stand 2 minutes then remove pan. Top with remaining 1/4 cup sauce for a fresh, lush look. Serve slightly warm or cool completely. Cake keeps at room temperature, covered, for 3-4 days .
Ginger-Orange Cranberry Sauce Combine 12 ounces (1 bag) fresh cranberries, 1/2 cup sugar, 1/2 cup water, 1/2 cup orange juice and 1/2 cup finely chopped crystallized ginger in a medium saucepan. Bring to a simmer. Simmer uncovered stirring occasionally until about half the berries burst, about 3 minutes. Remove from heat and let cool. Sauce will thicken.