Cranberries are not very common in Austria. No, that's not completely true. In fact, something very similar (lingonberry or cowberry or lowbush/mountain cranberry - that's what the dictionary tells me is the correct translation for- what I have in mind) is very common as jelly to accompany game. But it is almost impossible to by fresh ones, and frozen are just not available. You can have them dried or as jam. But both are not suitable for the
Cranberry Upside Downer, the recipe Sabrina of
Superfluous chose for this weeks
TWD. (find the recipe on her page or in
Dorie's
book on page 206).
So I had to opt for the Playing around version of this easy and fast-made cake, the
Peach Upside Downer. It is the end of the summer, but just perfect to give it a last summerly treat - so I don't regret it a tad!
I enjoyed baking this one, because it was easy made and fast, and it looks very good because the combination of yellow-peach and strawberry jam for the glaze is a pretty combo. Essentially, it did remind me very much on a Tarte Tatine in the making (except you on't have a special pan for it).
On the next day it was very humid, because of the "wetness" the peches gave the cake, but still more than good.
P.S.: Can you see the steam on the one picture? I took it just a few minutes after bringing the cake out of the oven. Looks funny, doesn't it?
