Upside-down cakes are, like me, short in stature. In order to give this a much-needed boost to enable it to stand tall and proud at the pageant of desserts that is post-turkey Thanksgiving dinner, I doubled the cake component and added a filling sweetened by raspberry preserves. When the makeover is complete, a once-humble cake becomes a scene-making dessert. I love the crunch of the chopped nuts and the zing of the ginger, but you can substitute hazelnuts for another type and omit the ginger, if you like.
This recipe was adapted from Dorie Greenspan's Cranberry Upside-Downer, published in Baking From My Home to Yours. —Sarah Jampel