P&Q: Cranberry Upside-Downer

I have been waiting to make this for years, literally. What a great welcome to fall. Just hoping I can find the cranberries. Otherwise, it will be a summery peach upside-downer. Either way, it will be delicious!

Start your ovens!

31 thoughts on “P&Q: Cranberry Upside-Downer

  1. I almost made this one my pick…that picture in the book is beautiful and inviting!

    So I opted to do the peach upside-downer with fresh peaches from our trees. (and raspberries too!) And let me tell you…it was a hit! So delicious, easy to whip up and pretty. It was a great Labor Day dessert.

  2. I will say that if you sub in a wetter fruit (say, raspberries…), make sure to eat it that day. Thanks to the extra moisture, it will turn into a bit of a pudding cake in a day or so. Not less tasty, but definitely less photogenic and guest-worthy :)

  3. I’ve been able to find cranberries in the freezer section of the supermarket at times when there aren’t any fresh ones available in the produce section. Might be worth a look if you want to bake the cranberry version.

  4. I made a pineapple upside down cake with tinned pineapple – it worked well, but heed Caitlin’s warning – the cake goes very soft very quickly with wetter fruit.

    • I’m not sure if the apples would take longer to bake or if you’d need to precook them a bit? I’d pick pineapple just b/c i love pineapple upside down cake :)

  5. Not a cranberry in sight out here in Baltimore! I went with frozen cherries and pecans. DELISH! The cherries were just a tad sweet, which is a good balance for the cinnamon in the cake.

    I think, though, that tart cranberries will be perfect, so I’ll probably do this again for Thanksgiving.

  6. Pingback: A little red berry takes on the world | advanced-nutrients

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