Cranberry Upside-Down Cake

This year I celebrated my first Thanksgiving ever in the USA. It was a wonderful 'no pressure' event.  No kids spinning their wheels because of Santa Claus, no stress about wrapping presents. It was all about spending time together, catching up with family we had not seen for a while.  The kitchen is where we all hanged out, drinking, talking and cooking for the grand finale at the table.
Thanksgiving is pretty much the 'un-official' kick-off of the cranberry season.
I came home with a few recipes that I tried out, changed, 'paleorized' and voilá.  Here is a cake that doesn't kill the benefits of cranberries (by adding tons of sugar), is beautiful,  and tastes amazing!

You need
•blender (or hand mixer)
•2,5 l loaf pan (13,5 in. long x 5 in. wide x 3,4 in. tall)

Ingredients (for approx. 8 servings)
•coconut oil for greasing
•680 g of fresh cranberries, washed and drained
•2,5 cups (250 g) almond meal
•6 eggs
•1 tsp baking soda
•1/2 cup (120 ml) + 4 tbs of agave nectar

Baking the cake
•preheat the oven to 356F (180C)
•in a small saucepan, cook the cranberries and 4 tbs of agave nectar over medium heat, stirring, while cranberries pop (about 5 to 6 minutes)
•grease the pan
•pour the cranberries into the pan and spread evenly
•whisk the eggs and once they are fluffy, start pouring the agave into the mix, while you keep the blender running
•add the baking soda to the almond meal
•add the dry mixture to the wet mixture and blend well
•pour the batter over the cranberries into the pan
•bake for approximately 30 min (or until you insert a toothpick in the middle and it comes out clean)
•take it out of the oven and allow it to cool down for about 15 min. 
•let cool slightly, then run a spatula (or knife) along the edges of the pan
•invert the cake into a wire rack (if you find that some of the cranberry ends up sticking to the pan, don't panic! Just scrape it off the pan onto the cake. It will all settle nicely once it has cooled down completely

Tips & remarks
•I bake in an electric oven where the heat spreads very evenly. I have baked in a gas oven before and notice that for some reason, there is some 'heat loss'. So I have had to increase the heat in a gas oven by 5C/41F
•have a close look at the cranberries when you wash them; there are always a few that are 'off'. You don't want those in your cake!
•after you invert the cake, out of the pan and let it rest, you will notice the cranberry juices will start to soak the cake. Don't worry...that's the idea!