Is this cake in the quick breads section of the cookbook? It definitely has the best attributes of a quick bread - easy to mix, quick to bake, delicious to eat. I snagged a fair amount of cranberries this past season and froze them. I have been on pins and needles waiting for an excuse to use them. Thanks so much Sabrina, you gave me the reason I have been wanting!
I'm so glad Dorie suggests cranberries for this upside-down cake. I have never cared much for a pineapple upside-down cake. I am not overly fond of cooked pineapple - I really only like fresh pineapple. I sometimes used canned pineapple - carrot cake and coleslaw - but mostly I just avoid it! At any rate, this is so much better than the pineapple version.
First of all, the cranberries make it so festive looking. I dug mine out of the freezer and poured them into the pan atop the melted butter. They looked so doggone festive! I was a bit disappointed by how much they cook down - but such is life - cooked fruits are flatter than their raw counterparts. I am learning to live with this staggering disappointment. A few more slices of cake and you should be able to roll me right into a happy place.
I was slightly worried about flipping the cake onto the plate without letting it cool for any length of time in the pan. I was afraid it would be soggy. Happily, it was not, it was light moist and delicious! Excellent choice Sabrina. You can see the recipe at her blog Superfluous or you could own them all by simply buying the book!