Appears in Cook's Country October/November 2007
This ruby-crowned cake is a visual stunner, and the delicate balance of sweet-tart cranberry topping and tender butter cake makes it every bit as appealing as the pineapple version.
This ruby-crowned cake is a visual stunner, with a delicate balance of sweet-tart cranberry topping and tender butter cake. But as with all upside-down cakes, the inverted preparation in this upside-down cake recipe can easily spell disaste...