Tuesday, September 14, 2010
TWD: Cranberry Upside Downer
To be honest, I was a bit wary about this week's TWD selection, Cranberry Upside-Downer.
It's not the ingredients that I dislike, it's the type of cake. Upside down cake. The only kind I've ever had is pineapple upside-down cake, and I really detest it. It's too icky sweet and basically spoils the pineapple, as far as I'm concerned. My daughter doesn't like it either, so I really debated about making it.
I checked the freezer and discovered that I had exactly 2 cups of frozen cranberries, so, taking it as a sign, I relented and decided to bake the cake.
Well, all I can say is, I'm really glad I did. This is one super delicious upside down cake. Even my daughter liked it, so I know it's a bona fide hit.
The tartness of the cranberries plays nicely with the sweetness of the topping and the spiciness of the cake. Cinnamon is one of my favorite flavors, so I didn't hold back when making the cake.
I used my 8" x 3" cake pans, so I wasn't concerned about spill-overs. The whole thing unmolded very cleanly on the plate. It's really a beautiful dessert to behold. I also omitted the glaze, and it tasted and looked just fine without it.
Now, I'm eagerly awaiting the arrival of fresh cranberries in the market, because I intend to stock up and bake this at least once during the upcoming holiday season.
Thanks to Sabrina of Superfluous for a winning choice. Do stop by the Tuesdays with Dorie blog to see some other upside-down variations.