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All About "dessert" and "baking"
Cranberry Upside-Down Cake
Now this particular cake, as you have noticed by its title and appearance, is made with cranberries, but I have baked it with many other fruits ranging from the classic pineapple to the bracingly delicious rhubarb; come spring. It's a nice little cake to make this week, when you've picked up an extra bag of cranberries and are feeling festive, and super easy.
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Plum Cake
This is a dense, buttery cake dotted with sweet-tart plums that have gone silky in the oven. My mother sent me the recipe clipping from The New York Times approximately one million years ago, and she and I between us have baked it at least that many times. It takes just a few minutes to get it into the oven, and comfortably knife-wielding kids might like to help by halving the plums and tugging out their pits. The original recipe calls for neither vanilla nor almond extract, but it asks you to sprinkle a teaspoon of cinnamon over the cake before baking, which I did for years, until I discovered that I wasn't that crazy about the cinnamon. I have, however, sprinkled a teaspoon of cardamom over it, and that is delicious.
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