A cake, a move and a camera app

I moved! To a new living location, in Harlem, with my honey. Our place is so great and spacious, with new floors, new paint, and new kitchen appliances. Um hell yeah, hallelujah.

In honor of my new seemingly giant oven, I made this cake last night - cranberry, walnut, upside down. I over-cooked it per usual so it came out slightly dry, but the buttermilk adds a bit of sour which is a nice contrast to the sweet/sour crans. Sort of tastes like a biscuit with jam topping. Unfortunately I have no idea where I grabbed this recipe to credit the lovely blogger, but I'm pasting it below.

Lastly, I downloaded a "retro camera" app from Amazon's free app of the day (also recommend) and it's super fun, emulates the toy cameras we've been looking at in specialty shops.

Cranberry Walnut Upside Down Cake

makes 8 servings

topping

2 tablespoon unsalted butter

1/2 cup packed brown sugar

1 3/4 cup fresh or frozen cranberries(7oz. do not thaw if frozen)

3/4 cup coarsely chopped walnuts, toasted

cake

1 1/2 cup whole wheat pastry flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, softened

1/2 cup sugar

2 eggs

1/2 teaspoon vanilla

3/4 cup well shaken buttermilk

For the topping, melt butter in cast iron skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.

Put oven rack in middle position and preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. Do not overmix.

Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes.

Cool cake in pan on a wire rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake warm or at room temperature.