It’s a bit early for fresh cranberries to show up in the grocery store, but I usually buy a few extra packages each fall for the many recipes that call for cranberries. However, I had already used up my stash. The nectarine substitution was tempting, but I had some extra red grapes left over from a mosto cotto that I was making at the same time. Why not use them? I have used grapes successfully in other desserts like this grape schiacciata that I posted awhile back. The red grapes worked wonderfully well in this upside down cake scented with cinnamon. I held my breath when I turned the cake out on the serving dish, but the grapes held fast. I’ll make this again with the grapes and with the cranberries when I see them in the grocery store. This upside down cake was a wonderful fall dessert pick from Sabrina of SuperfluouslySabrina who has the recipe on her blog. Looking forward to seeing what other TWD bakers have done with this easy, yet divine dessert? Check out the TWD blogroll.