TWD: cranberry upside-downer
I have always been a summer girl. I love the heat, the swimming, the sitting by the pool with a book. I go home to visit family where I am immensely spoiled. My birthday is in the summer. And I suppose this is a morbid sentiment, but my family rarely tends to die in the summer. In the summer, the days are long, and I am free from class. The summer is an abundance of fresh fruits and vegetables. I love the summer.
Last year, though, for the first time (possibly in my life) I was excited about the Fall. For me, fall has always been nothing more than the end of summer, the beginning of cold. I secretly looked forward to school starting back up, like the little nerd that I am, but never to fall itself.
Now I embrace the fall. There are sweaters that need to be worn, jackets to be buttoned, tea to be sipped. Baking bread and roasting chickens are no longer methods of heat torture; they are fantastically aromatic and delicious experiences which bring about the need for long naps and long workouts. Hoodies. Sweatpants. Apples. And as a graduate student, I still get to look forward to going to class. Although this year I have the added benefit of know this will be my last fall ever of needing to go to class. Soon there will be pumpkins and hayrides. All ready there is a fantastic chill in the air kissing my cheeks each morning.
And there are cranberries. Cranberries which will not appear in the stores until November, but I start craving with that first chill. In an unexpected moment of forethought last winter, I anticipated this month-long discrepancy in the cranberry cycle and have been hoarding a large quantity in the back of my freezer ever since. Enter: the cranberry upside down cake, to be made for the first week after the cool began to set in. Perfect timing if ever I have heard of perfect timing.
I am in love with this cake. I love the beautiful, red, tart cranberries. I love the cinnamon-y moistness. I love the Fall.
Thank you for the pick, Sabrina.