Why You’ll Love This Recipe

The contrast between juicy fruit and soft cake is delightful.
Cranberries add brightness and a touch of tartness that balances the sweetness of apples.
The presentation is dramatic yet simple—you get an elegant dessert with minimal fuss.
You can serve it warm with cream or ice cream, or at room temperature.
It makes a cozy statement dessert without needing frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Topping / Fruit Layer

Butter (unsalted)
Brown sugar or granulated sugar
Apple slices or diced apples
Fresh or frozen cranberries
Optional: spice (cinnamon, nutmeg)

Cake Batter

All-purpose flour
Baking powder
Salt
Spices (cinnamon, nutmeg, optional)
Unsalted butter (softened)
Granulated sugar
Eggs
Milk (or buttermilk)
Vanilla extract

Directions

Preheat and prepare your pan
- Preheat your oven to about 175–180 °C (350 °F).
- Grease an 8- or 9-inch cake pan (or a skillet that’s oven-safe).
Make the fruit topping
- Melt butter in the bottom of the pan.
- Stir in sugar until dissolved and caramel begins to form.
- Arrange apple slices or diced apple over the sugar mixture.
- Sprinkle the cranberries over and between the apple pieces.
- You may drizzle a bit more butter or sprinkle spices over the fruit if desired.
Prepare the cake batter
- In a bowl, whisk together flour, baking powder, salt, and spices.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well between additions, then stir in vanilla.
- Add the dry ingredients alternately with milk (or buttermilk), beginning and ending with flour mixture. Mix until just combined (do not overmix).
Assemble and bake
- Carefully pour the batter over the fruit layer, spreading gently and evenly to cover all fruit.
- Bake for about 35–45 minutes (depending on your oven and pan), until a toothpick inserted into the center comes out clean and the top is golden.
- If the fruit starts to bubble over the sides or the top browns too fast, you can tent lightly with foil for the last part of baking.
Invert and serve
- Let the cake rest in the pan for 10 minutes after removing from oven.
- Run a knife gently around the edges to loosen.
- Place a serving plate or platter over the cake, and invert it carefully (fruit side down).
- Lift off the pan. Scrape any bits stuck in pan back onto the top of the cake.
- Serve warm or at room temperature, optionally with whipped cream or ice cream.

Servings and timing

Servings: about 8–10 slices
Prep time: ~ 15–20 minutes
Bake time: ~ 35–45 minutes
Cooling/resting before serving: ~ 10 minutes
Total time: ~ 1 hour

Variations

Caramel version: Use brown sugar and a bit of extra butter to make a richer caramel topping (see “Caramel Apple & Cranberry Upside-Down Cake”).
Harvest style: Use diced apples (instead of slices) and fresh cranberries, with only granulated sugar topping.
Spiced cake: Add cinnamon, nutmeg, or ginger to the batter and fruit layer for warm fall spice.
Bundt version: Use a bundt pan and arrange apple rings and cranberries in the bottom before pouring batter (see similar bundt versions).
Lighter version: Replace part of the butter with applesauce and reduce sugar slightly, but keep in mind the topping benefits from the sugars and butter to caramelize.

Storage/Reheating

Storage: Store covered at room temperature for 1 day. For longer storage, refrigerate up to 2–3 days.
Reheating: Warm slices gently in a low oven (about 150 °C) for 5–10 minutes to revive softness and caramel drizzle.
The fruit topping can soften over time, so reheating helps restore its appeal.

FAQs

Can I use frozen cranberries?

Yes — they generally work well. No need to thaw; just add them frozen onto the fruit layer before pouring batter.

What type of apples are best?

Firm, tart apples (e.g. Granny Smith, Honeycrisp) are good choices, because they hold shape and contrast the sweetness of the topping.

Do I have to invert the cake immediately?

It’s best to invert within 10–15 minutes after baking. If you wait too long, the topping may stick more firmly to the pan and tear when flipping.

Will the topping be too runny?

If your sugar-butter topping is too thin, it might pool rather than stay on top after inverting. Ensure the sugar is well dissolved and slightly cooked before adding fruit. Also, let the cake rest a few minutes before flipping.

Can I make mini individual upside-down cakes?

Yes — you can scale the recipe and use small ramekins. Just adjust baking time and watch for doneness earlier.

How do I prevent fruit from sticking to the pan?

Grease the pan well and spread butter and sugar evenly before adding fruit. After baking, loosen edges with a knife before flipping gently.

Can I add nuts?

Yes — toasted pecans or walnuts sprinkled over the fruit layer add a nice crunch.

Does the batter type matter?

A relatively thin cake batter works better—thicker batters may not flow and cover the fruit evenly.

Can I bake this in other shapes?

Yes — square, round, or bundt pans all work, as long as you can invert the cake.

Should I serve it warm or cold?

It’s most appealing warm or at room temperature. Cold slices will be firmer and may not highlight the tumble of fruit and cake as well.

Conclusion

Apple Cranberry Upside-Down Cakes are a stunning and delicious way to showcase fall fruit. The combination of sweet apples, tart cranberries, and caramelized topping makes for a dramatic presentation and deep flavor. If you like, I can write you a full detailed recipe with metric or standard measurements, or even adapt it (gluten-free, dairy-free). Do you want me to do that?

Apple Cranberry Upside-Down Cakes

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Apple Cranberry Upside-Down Cakes feature a caramelized layer of apples and tart cranberries baked beneath a tender, spiced cake. When inverted, the glossy fruit topping crowns the cake, creating a warm, festive dessert perfect for fall and winter gatherings.

Author: Laura
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8–10 servings
Category: Dessert
Method: Baked and inverted
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven: Set to 175–180°C (350°F). Grease an 8–9 inch round cake pan.
Prepare topping: Melt butter in the prepared pan over low heat (if oven-safe). Stir in brown sugar until dissolved and lightly caramelized. Arrange apple slices evenly, then scatter cranberries on top. Sprinkle with cinnamon if desired.
Make cake batter: In a small bowl, whisk together flour, baking powder, salt, and spices. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla. Add dry ingredients alternately with milk, beginning and ending with flour. Mix until just combined.
Assemble and bake: Spread the batter gently over the fruit layer, smoothing the top. Bake for 35–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
Invert and serve: Let rest 10 minutes. Run a knife around edges, then invert onto a serving plate. Scrape any fruit stuck in pan onto the top. Serve warm or at room temperature with cream or ice cream.

Notes

Invert within 10–15 minutes to prevent the caramel from sticking.
Use firm apples (Granny Smith or Honeycrisp) for best results.
Frozen cranberries can be used directly without thawing.
For mini versions, bake in ramekins for 20–25 minutes.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 290
Sugar: 26g
Sodium: 140mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg