I opted to hand quilt this one and I just love the feather pattern which I hope you can see below on the outside border.
I also like to use a coordinating fabric on the back. Here's a peek at what the reverse side looks like.
And this is a photo from another angle.
I'm pleased with the way it turned out and even my DH had some positive comments.
I mentioned yesterday that I would share the recipe for...
Cranberry Upside Down Cake
Topping:
5 tbsp (1/3 C) unsalted butter
2/3 C light brown sugar
2 1/4 C fresh cranberries
Cake Batter:
1 1/2 C all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 C unsalted butter at room temperature
1 C granulated white sugar
1 tsp pure vanilla extract
2 large eggs, separated
1/2 C milk
1/4 tsp cream of tartar
Topping:
Place the butter and brown sugar in a small saucepan and stir over medium heat til the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes til the sugar starts to caramelize. Remove from heat and pour into a greased 9" cake pan. Sprinkle evenly with the fresh cranberries.
Cake Batter:
In a large bowl, whisk together the flour, baking powder and salt. In a separate bowl, cream the butter and sugar til light and fluffy and then beat in the vanilla extract. Add the egg yolks one at a time beating well after each. Add the flour mixture alternately with the milk.
In a clean bowl, whisk the egg whites with the cream of tartar just til the whites hold a firm peak. With a spatula, gently fold the beaten egg whites into the batter in two additions. Pour the batter into the cake pan and smooth the top. Bake in a preheated 350 degree oven for 25-35 minutes. Cool on a wire rack for about 15 minutes before inverting cake onto serving plate.
Enjoy!
