Cranberry Upside-Down Cake

This festive holiday cake is inspired by a recipe from Lindsey Shere, former longtime pastry chef at Chez Panisse restaurant in Berkeley, California. Fresh cranberries are abundant in winter, although frozen ones will also work fine.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Cranberry Upside-Down Cake
Review 1 for Cranberry Upside-Down Cake
5 out of 5
5 out of 5
November 4, 2013
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
3of 4found this review helpful.
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Simple & Elegant
November 4, 2013
Recently purchased WS Dessert of the Day cook book and decided to bake my way through the book! It was so simple and quick to make. My family & friends loved it and were full of compliments. The cake was moist! I will definitely make this for Thanksgiving and add a little orange zest on top of the cranberries before I put the cake batter on top. Served with whip cream or vanilla ice cream as a small bonus!
Pros: Quick, Easy, Appearance, Impressive, Will Make Again
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