Cranberry Upside Down Cake

This recipe is delicious! It was a strong competitor last night in the midst of about 8 pies. Rather than posting the entire recipe here, let me direct you to the page on Smitten Kitchen. I'll just leave you with a picture to get your mouth watering. Yum! (And I don't even like cooked fruit usually.)



**Note - You will see in the recipe that it makes a few suggestions for add-ins, etc. I used honey instead of molasses (mostly because I thought others might enjoy the lighter flavor better). I also added a couple dashes of cinnamon and about a teaspoon of vanilla extract to the cake batter before baking. She also makes a note of how her cake cooked really quickly (like 30 minutes instead of 45). Well, mine took about 50 minutes and was overflowing the pan. I think you could use a large cake pan. Finally, no parchment was necessary. The cake will come right out of the pan. Enjoy!