As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this home on the edge of town, this family, this neighborhood—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.

Friday, October 28, 2011

Cranberry Upside-Down Cake

For a dessert recipe with some autumn flair, try this!
Adapted from this recipe... 
(Word to the wise: Don't omit the is so-o-o-o-o good!)

Linking up today with Kristin's Comfort Food Friday


1 cup sugar, divided
½ teaspoon cinnamon
¼ teaspoon allspice
2 cups fresh or frozen cranberries
½ cup butter
1 egg
1 teaspoon vanilla
1 ¼ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup milk

  1. Grease 9-inch cake pan.  Preheat oven to 350°.
  2. Whisk together ½ cup of the sugar, cinnamon, and allspice. Sprinkle in pan. Evenly distribute cranberries over sugar mixture. Set aside.
  3. In an electric mixer, cream butter and remaining sugar until light and fluffy. Beat in egg and vanilla.
  4. In another bowl, whisk together flour, baking powder, and salt. Blend into creamed mixture. On low speed, beat in milk.
  5. Spoon batter into pan over berries. 
  6. Bake 35 minutes or until a toothpick inserted into center comes out clean. 
  7. Let cool completely before turning out of baking pan onto serving platter. 

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