So it should come as no surprise that I decided to head to my 'very own test kitchen' a.k.a my humble abode to work on combining the two. With much success might I add.
The building blocks of the cake remain the same but the addition of cornmeal gives us a crumb so full of flavor and texture. Much more wholesome I think.
Butter and brown sugar together makes the base for the cranberries over which the batter is then mound(ed).
And best thing about it, it's a one pan clean-up with a cake that screams holidays! For a very holiday look, I'd sprinkle with some pistachios before serving.
Whipped cream on the side great as dessert but not so much, served with coffee. So if you love cranberries & love upside down cakes, I'd definitely give this one a go!