I love my mixer and I love all my baking tools but I also love an old-fashioned cake that comes together in one bowl. Oh, and I also love cranberries. Don't be prey to the "cranberries are only suited for Thanksgiving" mantra. Cranberries are wonderful all year round and they are as easy to bake with fresh as they are frozen. 

And to make this old-fashioned cake even more special, I added some cherries and baked it in my grandmother's old-fashioned (but totally in-style) Dansk piece. 

Cranberry Cake
from King Arthur Flour

2 1/2 cups cranberries (fresh or frozen)
1 1/2 cups King Arthur all purpose flour
heaping 1/2 tsp salt
1 1/2 tsp baking powder
1 tsp cinnamon
2/3 cup sugar
2/3 cup applesauce, unsweetened
1/2 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract

Make the cake: Preheat the oven to 350°F. Lightly grease an 8″ square pan.

Drizzle 1 tbsp melted butter into the bottom of the pan (or spray with oil). Pour cranberries into the pan and sprinkle with 1/3 cup sugar.

In a medium size bowl, combine the remaining ingredients, stirring until smooth. Spread the batter evenly over the layer of fruit.

Bake the cake for 35 to 40 minutes, until the center feels firm when pressed, and a toothpick inserted into the middle comes out clean.

Remove the cake from the oven, and invert it over a heatproof serving plate. Wait a few seconds, then carefully lift off the pan.