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Cranberry Upside-Down Cake

November/December 2009

Your rating: None Average: 4.2 (100 votes)

This rustic cake is a delicious alternative to pie and uses one of the tastiest fruits of the fall harvest—cranberries. The basic recipe is very versatile and can be made with apples, pears, peaches, plums or any full-flavored, slightly acidic fruit. Just arrange the fruit in the skillet before you pour the batter over it. The cake is best served warm; if you can, put it in the oven just before you sit down to dinner. (Recipe adapted from The Art of Simple Food by Alice Waters.)



READER'S COMMENT:
"Fantastic cake! Easy Recipe! And it takes substitutes vey well. I just wanted to bake something with some some leftover fruit and I had frozen blackberries, not cranberries. I made a couple of other changes because of what I had in the...
Cranberry Upside-Down Cake

11 Reviews for Cranberry Upside-Down Cake

11/23/2009
Anonymous

Found this dessert addictive, bet you can't eat just ONE slice. Have already done variants, cran-apple and plum. Served the cran-apple with vanilla yogurt sauce spiked with cinnamon. My daughter wanted an easy recipe for Thanksgiving, so I sent it to her.

Comments
11/18/2009
Anonymous

Alice Waters and Eating Well have done it again! This is marvelous. A pre-holiday test run resulted in my guy eating 3/4 of it. Thanks for this great heirloom quality recipe.

Comments
11/15/2009
Anonymous

A lovely dessert for the holidays, not only is very tasty it is appealing to the eye. I did follow the recipe which is not my typical mode of operation. Next time I will toast some walnuts or pecans to add to the brown sugar mixture just before I put the cranberrries over it.

Comments
11/08/2009
Anonymous

I just made this tonight. I am new to baking and was not sure how it would turn out. I am pleased to say it came out great! The cake itself is so fluffy and light...delicious! I am making this to take to my mother's for Christmas Eve! Thanks, Eating Well!

Comments
11/01/2009
Anonymous

This cake is absolutely delectable. As if the tart but delicious cranberry topping wasn't reason enough to make it, the cake itself was very moist and rich (almost like a subtler pound cake), which was surprising given the very small amount of butter in the batter. Using half whole wheat pastry flour and half all-purpose flour gave the cake a wonderfully light texture and slightly nutty flavor. And don't be intimidated by the calorie count on this recipe -- a whole 10th of the cake would be a VERY generously sized slice.

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