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Cranberry upside cake

kept byAnneWeaver

24 ounces (6 cups) cranberries (fresh or frozen)
10 ounces (about 2 cups) raspberries (fresh or frozen)
2 cups sugar
2 sticks (1 cup) unsalted butter, softened
1 teaspoon lemon zest
2 teaspoons vanilla extract – click here to make your own
3 eggs, room temperature
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup almond meal
1 cup buttermilk



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