Cranberry upside-down cake from Chez Panisse Fruit by Alice Waters

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Notes about this recipe

  • franchimou on April 22, 2026

    used the NYT cooking + lottie and doof website versions of the recipe. It was amazing. the crumb was so perfect. agree with other review that I would add some more flavorings to the cake next time (citrus zest/spices)

  • kbrooks on April 10, 2025

    This clearly needs tweaking. Won't bother to make again.

  • Snickerdoodle on November 28, 2023

    I really loved browning the butter then melting the brown sugar into that before adding the other ingredients. I didn’t understand the instruction to put the cake pan on the stove, so I used a cast iron pan. I would add more cranberries (whole bag) and mix half into the cake. I would also add orange zest and cardamom next time to the cake batter. Overall, a good cake and delicious for breakfast!

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