"upside down cake" news and stories

Worried you'll never turn that upside-down-cake right side 'round? With this easy method, the fruit bottom will always end up flawlessly on top.

I realize that you are all probably sick to death of cranberries by now (I'm still working my way through the last of the Meyer Lemon Cranberry Sauce I made for Thanksgiving myself), but I couldn't resist posting the picture of this cake. It's an Upside Down Cranberry Pumpkin Cake and looks to be a terrific blend of the very best Thanksgiving flavors.

For those of you who are interested, you can find the recipe here. Thanks Food Mayhem, for sharing this picture!

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Cranberries are the perfect fall fruit, at least as far as baked goods go. It is true that pumpkin and apple pies are wonderful, but the vibrant color of cranberries makes them look incredibly festive, not to mention that they add a lot of flavor to desserts, as well. Camille, the French food blogger from Cakes in the City, baked these perfect-looking cranberry upside down cakes. Getting a shot like this is quite a feat because, as most food blogger/photographers will tell you, red foods are usually the most difficult to photograph. To get back to the cake, the reason that this is called an upside down cake is that the berries are placed at the bottom of the pan and topped with the cake batter. Once it has baked, the cake is turned upside down to showcase the gorgeous cranberry layer. Camille added some gingerbread spices to the berries, as well as sugar and butter. The cake base is a light and tender buttermilk cake, which adds a mellow flavor that highlights and tempers the tartness of the berries.

If you can't read her recipe in French, you can try a slightly different variation found here or here.

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