Cranberry Upside Down Cake
I made the cover recipe from the new issue of Everyday Food, and it smelled awesome when we took it out of the pan (the topping is made by coating the pan liberally with butter - 2 tablespoons - then adding 1/2 cup sugar mixed with 1/2 teaspoon cinnamon and 1/4 teaspoon allspice, then putting a single layer of fresh cranberries on top of that; then you put the batter on top and bake it). Suddenly the apartment was filled with the warm, spicy scent of holiday baking. It was like the instant the Grinch hears the Whovillians singing and his heart grows bigger: I'm in the Christmas spirit. I was actually cheerful walking to work in the bitter cold this morning.
We're going to eat it tonight, so I'll let you know how it tasted (and post the batter recipe if it turns out to be good).
I looove all things cranberry. Can't wait to hear how your cake tastes!
Waiting for your review (and recipe)!
This was pretty good. I liked the cranberry topping, even though it's not the prettiest thing (it ends up being kind of a red mush on top of the cake, which is a pretty, vivid color but not visually appealing texture-wise). The cake was a good foil to the tart topping, bland and sweet, but not the best texture. It was almost too light, making the cake top-heavy. If I made this again I might use the same topping but try to find a denser cake.
This is not to say we haven't enjoyed it.