Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.
This cake may not redefine every thought you've ever had about cranberries, but it will turn them upside down--literally.
Swapping out cranberries for the classic pineapple in this upside-down cake yields a surprisingly pleasant result: the fresh berries, while still assertively tart, are pleasingly matched by a buttery, sweet cake and a brown sugar-butter topping. The sweet-tart taste has a few advantages: first, it makes it seem vaguely healthy and therefore perfect as a breakfast cake; second, the tartness of the cranberries is sublime when paired with the sweet contrast of a big scoop of vanilla ice cream on top.
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About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book comes out this fall, and she will be going on a national bakery book tour called Tour de Sweet.