One of my mother's favorite sayings has always been "everything in moderation." While it induced major eye rolls when I was in high school (but then, what didn't?) something about that message sunk in, because now that I am indisputably an adult, I am extreme in my moderation. I sleep not too much, not too little. I drink a glass or two of wine a week. I will never be a workaholic. I get regular, non-compulsive exercise. I try to eat healthy most of the time, with all of the food groups represented. My midlife crisis car will probably be a Maxima. I have a strong preference for those glorious, moderate seasons, spring and fall (and really want to live somewhere where it is spring and fall all the time -- suggestions?) and tend to get winter/summer fatigue in a hurry. Yup, I am pretty much a moderate by every measure except for Cranberry Upside-Downer consumption, as evidenced by the fact that I ate 90% of this by myself in hourly, 1/8th inch slice increments over the course of a couple of days. And what can I say? -- extreme behavior never tasted so good!
I bought a bunch of cranberries during cranberry season last year, and they've been taking up awkward space in my freezer ever since. I was thrilled to get to use them a little bit earlier than planned; with more room in the freezer and an upside down cake on the counter, everybody wins! This was an easy cake to make. Melt some butter and sugar on the stovetop, mix in walnuts and cranberries, and spread the mixture into an 8" round pan:
Top with batter and bake.
This came out of the pan nicely and made for a festive presentation. I l-l-l-loved this cake! It has the perfect texture, and the tart cranberries and the cinnamon cake make for a heavenly combination.
Sabrina of Superflous chose this Upside Downer, and you can find her post here. Sabrina, awesome pick!