This was supposed to be a Cranberry Upside-Downer cake, but there wasn't a single bag of frozen cranberries to be found in all of Pikesville! Okay, okay, they didn't have them at the Giant and I was tired (lazy). But they did have frozen cherries, which sounded perfect for this cake.
This week's fall inspired recipe was chosen by Sabrina of Superfluous. She's got the easy-peasy recipe on her blog and I encourage you to try this one! Use cranberries, if you can find them, cherries, or even late summer peaches. The cinnamon cake makes a great foundation for any fruit, and it's simple enough that you can play around with different types. One word of caution though...if you're using a wet fruit (like canned pineapple, for example) this cake will not last very long! It can become mushy by the next day.
I really liked the flavor of this cake, and I think that I'll try it again for Thanksgiving, but with cranberries!