I discovered the recipe for Cranberry Upside Down Cake a few years ago while flipping through a Family Fun magazine, and it seemed easy enough. The cake seemed so sophisticated that I wanted to bring it for our family’s Christmas dinner. It was a hit, and everyone loved it. It is a more sophisticated take on pineapple upside down cake. The cranberries, buttermilk, and cinnamon help to make the cake seem more like a breakfast item, rather than a cake.
The cake seems completely complicated, but is broken down into simple steps that make it really easy. I usually make this cake for family gatherings, but was able to purchase cranberries at Aldi for $.99 and decided that the cake would work just as well for breakfast as it does for dessert. The best part about making the cake is that I discovered that this is another one of my recipes that calls for buttermilk where I can use my newly purchased buttermilk powder.
Thinking about all the things that can be baked from scratch at home, this is on my top ten list of favorites. It’s something that you won’t find in a bakery, or a coffee shop, but would probably cost a small fortune to purchase if it were sold there. This is one of the reasons I love baking from scratch. I’ve seen the prices at the coffee shop, bakery, and sandwich shops for the generous slice of pastry or bread. It makes me cringe to think that people pay those high prices when the same thing can be baked at home for nearly the same price as one slice from the bakery.
A few staples in my pantry allow me to be creative and cook high quality meals and desserts. I actually get better each time I cook, and I have a lot of room for improvement. It gets easier and easier though each time because of my mishaps and failed attempts in the kitchen.