This week's selection was one of my favourites. Cake is my favourite thing to bake, and with lots of extra butter and sugar, plus fresh fruit, this was a huge winner. It was so good that I had to make it twice. The first time I used peaches and we ate it up in no time. The cake was light, yet very moist and the buttery, caramel-drenched fruit was a bonus. The only changes I made to this recipe were to omit the cinnamon, as I usually do, and use brown sugar instead of white for the caramel. I also added some grated fresh ginger in the cake, and the sharpness went perfectly with the fruit. Then I went for a walk in my mother's backyard and discovered the rhubarb that I had cut down in the spring had sprouted again, yielding 2 kilograms! I made one more cake, spiced with orange zest, and froze the rest. Now I can enjoy it all winter, though I'll try to resist posting any more rhubarb recipes till spring.
This week's recipe was chosen by Sabrina over at Superfluous. She'll have the recipe on her site, most likely for the original cranberry version. I think you could use lots of different seasonal fruit here, and I know that this is now my go-to upside-down cake.