Mini Cranberry Upside Down Cakes

I made these twice in the last two weeks.  They turned out better when I made them in California for some reason.  When I made them in Floridia the cranberry layer floated into the middle a little but I think it might have been because I used a different size of pan.  My advice is to use a muffin pan when making these.  A muffin pan has larger cups than a cupcake pan so they produce a more substantial breakfast goodie.

Ingredients
(For the Cakes)
- 2 1/2 cups almond flour
- pinch of salt

- 1/2 tsp of baking soda
- 1 1/2 tsp ground cinnamon

- 1 tsp ground allspice
- 3 eggs
- 1/2 cup of oil (I used ghee in one of my batches and coconut oil in another)
- 1/2 cup honey

(For the cranberry layer)
- 1 1/2 cups cranberries (rinsed)
- 1 tbsp grated orange zest
- 1 tbsp grated lemon zest
-1/4 cup of honey

1. Preheat oven to 350 F.
2. In a small bowl combine all the cranberry layer ingredients and set aside.
3. In a separate bowl combine dry cake ingredients: almond flour, salt, baking soda, cinnamon and all spice. Mix to combine.
4. In another bowl combine wet ingredients: eggs, oil (warmed so that it is liquid in consistency) and honey. Whisk to combine.
5. Pour wet ingredients into dry ingredients bowl and mix to combine.  Set aside.
6. Oil muffin tins so that batter will not stick. Arrange cranberry mixture in the bottom of each muffin tin so that there is an even layer of cranberries.
7. Pour batter over cranberry layer in each tin.
8. Bake for 20 - 22 minutes, rotating the pan halfway through the bake time. 
9. Remove from oven and let cool for five minutes before flipping the pan over to remove cakes.  You may need to loosen the cakes along the edges with a knife before removing them

note: Mix 3/4 cup plain greek yogurt with a little honey and vanilla stevia extract.  Top each cake with a small dollop of the sweetened yogurt mixture.