This cake is so lovely and festive. Cranberries are such a stunning, bright red and adding a sprig of sugared rosemary makes this dessert look just right for a holiday party. I first saw this recipe in a Cook’s Illustrated Magazine and more recently was reminded of it when NPR aired a Thanksgiving interview with the founder of Cook’s Illustrated and America’s Test Kitchen, Christopher Kimball. The story mostly sang the praises of cranberries and the many recipes you can enhance with them this time of year. Having stocked up on cranberries I was all ears. The Cranberry Upside-Down Cake sounded delicious. A simple, moist cake and tart cranberries make a great combination. Indeed it was delicious! I had a hard time snapping pictures before digging in. I highly recommend trying it out for your next holiday gathering. Cranberry Upside-Down Cake From America’s Test Kitchen via NPR Topping 6 tablespoons unsalted butter 3 cups fresh or defrosted frozen cranberries 3/4 cup sugar 2 tablespoons seedless raspberry jam 1/2 teaspoon vanilla extract Cake 1 cup all-purpose …