This stupendously decadent-looking cake was in the October ’10 issue of Food Network Magazine. That magazine is becoming my go-to bible for good eats.

I’d wanted to make it for a while, just because I feel like I’m always making chocolate cakes. Variety is the spice of life, and this cake has spice. And it’s an upside down cake, just to throw in some more excitement. It’s basically a tarte tatin with a cinnamon cake base (or top? how does that work in upside down situations?).

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