Cranberries are seasonal and, of course, grace many tables at the holidays in the form of a sauce of some sort. But I love to bake with them – they are colorful, tart and add a fresh note to many baked goods.
Recently I taught a brunch class and finished with a cranberry upside-down cake for dessert. It had been out of the oven for only about an hour when I served it, still warm, with a drizzle of cool vanilla bean sauce over the top. It looked festive and was delicious. My guests did not even leave a crumb on their plates.
Here’s the recipe. Don’t forget the sauce: That is what makes it special. Serve the sauce cool over the warm cake. I love the contrast in temperature and textures.