Fresh Cranberry Upside Down Cake

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This cake is so good, I have made it twice in a week.   I love fresh cranberries and this cake really showcases them. The cake is very moist with excellent texture and classic vanilla flavor. With each bite, your taste buds discover the cinnamon-spiced  tart cranberry layer first followed by the creamy cake base. Bliss.    The original recipe was from Martha Stewart but I discovered it on the talented food stylist, Teresa Blackburn’s blog,  Food on Fifth.  The cake is simplicity itself and bakes in about a half hour.  Add to that the powerhouse antioxidant benefits of cranberries, and you’ve got a winner! Be prepared to be wowed!  The cake travels well for a potluck and can easily be doubled for a crowd.  Add 15 minutes to the baking time if doubling the recipe.

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