My 300th post… a yummy little sponge-like cake, featuring rich and warm spices. It’s also a little color-shy. I’m sure if I had used cranberries, the cake would’ve been much brighter and cheerful looking, but when I’ve got a can of Oregon red tart cherries staring at me, what am I to do? Next time, I’ll listen to you, Dorie… I promise. Guess I can always use the excuse that “as long as it tastes great, who cares what it looks like”?
Sabrina of Superfluous is this week’s lovely host – you can find the recipe featured on her blog, but don’t forget to check out the other TWD bakers and they’re Upside-Downers, too! 🙂
Cherry Pecan Upside-Downer (pg. 206)
Adapted from: Baking – From My Home to Yours by Dorie Greenspan
My Baking Heart 
September 14, 2010 at 11:30 am
I’ve never baked with cherries before – and now I reeeally want to 🙂
I did a White Peach version.
September 14, 2010 at 11:31 am
I’d love to try this cake with tart cherries.
Congrats on your 300th post! What an accomplishment.
September 14, 2010 at 11:43 am
I used the Oregon canned cherries too! I loved it! Mine was a little messy on the flipover but it tasted out of this world good!!
I think yours looks great!!
My gosh..300 posts..congrats!!
September 14, 2010 at 12:54 pm
Cherry-pecan, two of my favorite flavors. What a yummy looking dessert.
September 14, 2010 at 12:59 pm
WOW – 300 posts. Congrats. What an awesome accomplishment. Looking forward to the next 300. And make sure they are like this one because this cake looks awesome.
September 14, 2010 at 1:46 pm
ooh cherry & pecans yum!
September 14, 2010 at 3:16 pm
i thought you had de-saturated your photos there for a minute. 😉
i bet the cherry version tasted spectacular!!
September 14, 2010 at 4:01 pm
Congratulations on your 300th post! I’m loving the idea of a cherry version of this yummy cake 🙂
September 14, 2010 at 9:56 pm
Cherries and pecans sounds perfect. Love the near/far shot.
300!!! WOW!!
September 14, 2010 at 10:01 pm
I have a can of those cherries in my pantry. Hmmm? Your cake looks delish. Did you use more pecans than the recipe said? I think just a pecan/caramel upside down cake sounds good.
September 14, 2010 at 10:07 pm
I love cherries — now I have to wait until next summer to try this cake with fresh cherries!
September 14, 2010 at 11:29 pm
Cherries sound delicious. I wonder if a glaze–maybe cherry or raspberry jam would intensify the color. Or maybe you did use a glaze and I just don’t recognize it. The way you made it kinda reminds me of a cherry dump cake which I love.
BTW, I don’t follow football much but my husband tells me your team is off to a good start!
September 16, 2010 at 4:49 am
My cousin recommended this blog and she was totally right keep up the fantastic work!
September 16, 2010 at 2:41 pm
mmmm…this cake would be great with most any fruit, i think!