{twd} cranberry upside-downer

Two! Two posts in the same week. Do I get a gold-star next to my name? Now I just need to get back on Twitter…

Cranberries are awesome. This week’s Tuesdays with Dorie recipe is an upside-down cake. Instead of the traditional pineapples, it uses fresh or frozen cranberries.  Because it’s a little early for fresh cranberries, I used frozen. I made a 1/2 recipe and made two (another two! I’m sensing a theme.) mini 4″ cakes. I gave one to my family and kept the other for me.

The cake tastes like Autumn, with cinnamon and vanilla. It made me look forward to cooler temperatures and the changing leaves. Oh, who am I kidding. I live in Southern  California leaves don’t change here and the only difference between summer and fall is it gets a few degrees cooler. And it makes me dread winter. I’m a wimp and freeze in Southern California winters. I’ll probably make the cake again for the holidays; it’s just so easy to make and delicious.

Thanks to  Sabrina of Superfluous for hosting the Cranberry Upside-Downer. For the recipe, visit her blog or buy the book.


21 thoughts on “{twd} cranberry upside-downer

  1. It does remind me of Autumn too! It looks very good.
    I live in Idaho in the mountains..all the trees are starting to change into flaming yellow and orange. It’s so lovely. We do get the cold/snow here though!

  2. That is the cutest baby upside-downer I have ever seen! And, helps with portion control as this was a very good cake. So nice stopping by to visit with you!

    Kindly, ldh

  3. Yes! You do need to get back on twitter. We miss you.

    Little itty bitty cake looks perfect. I made 1/2 recipe and it was perfect for a 6″ skillet.

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