I especially love being able to bake this in an iron skillet. All 6 of my guests loved this and asked for the recipe. I'll definitely make I again, and might experiment with using different fruits or combinations of fruit. Add some pineapple to those cranberries? Or how about a blueberry upside down cake? Yum!
Cranberry Upside-Down Cake
From EatingWell: November/December 2009
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.)
11 Reviews for Cranberry Upside-Down Cake
This was a favorite at my Thanksgiving dinner. I'm not much on baking, so glad I made this choice. I will make another for my Church gathering in December. You just can't mess this one up....so good!
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 kitchen. I used only brown sugar - both in the sauce and in the cake; normal whole wheat flour not whole wheat pastry flour; limeade instead of orange juice; vegetable oil instead of canola oil; and whole milk powder instead of low fat milk. the cake was awesome and seriously hard to put down after the first slice. It also chills and microwaves nicely. One day I will try this cake exact to recipe. But for a recipe that allows you to use whatever is at hand and still get a good finish- this recipe is outstanding.
This turned out good. Looks exactly like the picture. It'll be a good presentation for a family gathering. The cranberry's definitely tart, and the brown sugar helps. Putting a dollop of whipped cream on the cake also helps with the tartness.
This is an amazing recipe! My mom isn't one to compliment my cooking, but she can't stop talking about this cake!
It prepared/cooked just as the recipe said - and yes, it's better warm. I've done variations with pears & apples & they've turned out great. Next time I'm going to put walnuts in the sugar/butter mixture for more of a sticky-bun affect!
I love Alice Waters and have the privilege to live very close to her restaurant in Berekely CA.