Tuesday, September 14, 2010
How many of us have looked at the picture of this cake (a cranberry upside-down cake in its original form) and longed to make it? The photo in Baking From My Home to Yours is so inviting. But I never seem to stumble on the photo when cranberries are in season, an obstacle which didn't deter Sabrina of Superflous from making this her pick for Tuesdays with Dorie.
That I'm not the sharpest knife in the drawer won't surprise anyone who knows me outside of this blog, but I never noticed Dorie's Playing Around suggestion to make this a peach upside-downer. Serendipitously, I had two peaches left after making this crumble for the umpteenth time, so a peach upside-downer was easier than finding cranberries in early September.
I had some second thoughts about using brown sugar instead of granulated, or deepening the color of the caramel before pouring it in the cake pan, but I did it the way Dorie said to. In the end, it was great, but I think I'd like a more developed caramel flavor. Or maybe even a brown butter caramel flavor...just because brown butter makes everything better. I'd suggest serving it warm with ice cream. It was fine later in the day, but people who ate it warm out of the oven were much more enthusiastic than those who saved it for later.
If you'd like the recipe to create your own upside-downer, Sabrina will have it for you here. You can find the other TWD members, and their upside-downers, here.