Time for Tuesdays with Dorie, our selection today is Cranberry Upside-Downer, picked for us to try by Sabrina of Superfluous -- thank you Sabrina! This was such a perfect pick for this time of year, the days are getting shorter, the sun makes the leaves glisten, and everyone is anticipating fall and the holiday season. I adore fall. I adore cranberries. Now I adore Cranberry Upside Downer Cake.
First mix some of the sugar with some of the butter, pour your mixture in the pan and then it gets topped with walnuts and cranberries (I used frozen) -- next you spread on your cake batter...
bake in the oven on a baking sheet...mine was done right at 40 minutes...
After flipping on the cake onto a serving plate, I have to admit my end result looked a bit different than the gorgeous photo in the book.
For some reason, my cranberries floated up into the batter -- not sure how since my batter was plenty thick, but anyway, instead of all of my cranberries sitting pretty on top with the walnuts, they were dappled throughout the cake. Fine with me. Because of that I did skip the currant jelly glaze though.
I served this rustic fall masterpiece with whipped cream and although that was delicious, I couldn't help but think this cake would pair perfectly with a vanilla cream sauce, the kind usually served with bread pudding or apple dumplings, know what I mean? I'm not sure if vanilla cream sauce is the correct name, but I think I'm close.
In case you couldn't tell by all of my gushing about this dessert, I absolutely loved it. Not too sweet, featuring one of my favorite fruits, easy, and a perfect prelude to fall. Picky husband is not a cranberry fan so is hesitant to try this. The kids all loved their Upside Downer slices, and I think it is one of their new favorites too :)