12 tablespoons unsalted butter, at room temperature, plus more for pan
4 cups fresh or defrosted frozen cranberries
9 tablespoons maple syrup
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour, and more for pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons yellow cornmeal, preferably coarse
1/4 cup almond paste
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 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. Immediately pour syrup over cranberries and let cool, about 10 minutes.

Place oven 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 of 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.

Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping. Serves 10.

Per serving: 347 calories; 17.7 g fat (10.2 g saturated fat; 46 percent calories from fat); 106 mg cholesterol; 126 mg sodium.

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