It is easy to get stuck in a 'baking rut'. I have always liked to try new recipes but I find myself repeating favorites because I know they are good. That's not a bad thing; but there are so many choices out there. Thanks to TWD I get to try new recipes; sometimes they are recipes that may not make it to the top of my ever growing 'list'. This was the case with Cranberry Upside-Downer chosen by Sabrina at Superfluous.
As the name implies this is an upside down cake. Pineapple upside down cake has never been too high on my dessert list. I just don't care for cooked, canned pineapple. But I love cranberries and cake so I was happy that we had weekend guests. I had cranberries in the freezer, all other ingredients are pretty standard. This came together quickly--I know because I watched my daughter make it. Often my guests help in the kitchen. Not only did Candise make this dessert she also made a delicious vegetable lasagna and whole wheat bread. I love to have my kids visit!
Dorie suggests serving this cake about 20 minutes out of the oven. We did as instructed and enjoyed a moist almond flavored cake with a pop of tart cranberry flavor. Nuts added more texture to the topping and whipped cream always adds goodness. It was a great dessert with enough variations for all. The only thing I might do different is make sure there is vanilla ice cream in the freezer.