Cranberry & Cardamom Upside-Down Cake

Preheat oven to 350˚F.

Cut a round of parchment to fit snugly in the bottom of an 8-inch cake pan. Grease the pan with softened butter, then use a paper towel to wipe off any excess. Dust with flour, shaking it around the pan to evenly coat and tapping out any excess. Place the parchment round into the bottom of the pan.

Place the cranberries, ¾ cup sugar, cornstarch and cardamom into the bowl of a food processor. Pulse 5-6 times to coarsely chop, then scoop berries into the cake pan and spread into an even layer.

In a medium saucepan over medium heat, melt the butter. Remove from the heat and whisk in the remaining 1 cup sugar. Add the eggs and whisk until smooth. Using a rubber spatula, stir in the flour, baking soda and salt. Pour the batter over the chopped cranberries. Tap the cake pan on the counter a few times to get rid of any excess air.

Bake for 50 minutes, then remove and let cool completely, about 3 hours; the cranberries need to be cooled completely so that they adhere together.

Once the cake is completely cooled, invert a plate on top of the cake pan, and then flip. (If the cake doesn’t come out, place the cake pan on the stove top and heat for a few seconds to loosen the berries from the bottom.) Remove the parchment.

For the whipped cream, whip the heavy whipping cream with a hand mixer until soft peaks form. Add confectioners’ sugar, walnut liquor and salt, and whip for a few seconds more. Just before serving, fold in the walnuts using a rubber spatula.