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!
9 comments:
Beautiful cake.
Great idea to do the cherries.
Your cherry cake looks delicious!
Cherries? Yum! Wonder what it would taste like if the cake part was chocolate....
Your cake looks wonderful!
Cherries, what a great idea!
I used cherries too and loved it! Im glad you enjoyed the recipe too! Your cake looks moist and yummy!
what rich, beautiful color! I did a White Peach version. mine isn't as vibrant as I would have liked.
definitely give this a go with cranberries if you love a tart pop of flavor!
your cherry cake looks fantastic!!
Cherries sound like a good alternative choice, but do try the cranberries when they become available. It was super delicious.
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