You know I always forget how much I love cranberries until this time of year. They are so tart on their own, but a little coaxing with some sugar and a bit of heat brings out their awesome flavor. To change things up a bit, I decided to elevate the humble cranberry from side dish to dessert in the form of a spiced cranberry upside down cake. This type of cake itself hearkens back to another time and place, but I think once you take a taste of this version you’ll be glad it made a comeback.
I’m sharing the recipe for this gluten free and vegan beauty over on Vegan Housewives today so head on over for the full recipe!
