This week's Tuesdays with Dorie (TWD) recipe was chosen by Sabrina of Superfluous: Cranberry Upside-Downer. I've actually wanted to make this cake from the moment I got this cookbook! The photograph in the book is just so scrumptious looking. Somehow year after year, I always end up making some other type of cranberry goodie instead because surprisingly, no one has picked this cake... until now! :)
This cake took almost no time to make, allowing me to throw it together in a matter of minutes, before my little girl lost interest in the miscellaneous items I handed to her as I set her down in the kitchen to play while I baked ;) (Unfortunately, it was getting dark by the time I got to photograph it and with my hubby rushing me to finish so he could eat some, I neglected to change the settings on my camera so my pictures aren't the best.)
The only problem I had with this cake was flipping it right side up. Be careful, as it's a very juicy cake and I had scorching hot, juicy butter splatter onto my arm as I flipped it onto the plate!!! Thankfully aloe vera is amazing and I went from having a splatter shaped first degree burn on my arm to virtually no trace of any burns whatsoever there now!
This cake was delicious. It's nice and moist and not overly sweet. Perfect for dessert, or breakfast. I couldn't find any cranberries at my grocery store (fresh or frozen), so I used frozen blueberries instead. I definitely plan to make this again once it gets closer to Thanksgiving and cranberries are more readily available.
I also like to think of this cake as "healthy." I remember hearing somewhere that one teaspoon of cinnamon has as many antioxidants as one half cup of blueberries. Well, this cake has one teaspoon of cinnamon and two cups of blueberries in it so it has to be good for you, right? ;)
Thanks Sabrina, for hosting this week. I loved this cake. I can't wait to make it again, with cranberries! If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this wonderful, fall treat!
* Recipe notes:
- I did not place my cake pan on a baking sheet; I put it directly into the oven.
- I found that my cake was done five minutes earlier, at 35 minutes, so keep a close eye on your cake.- Be very, very careful flipping your cake over, and do it over the sink, as some of the juices may spill over.
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