Apple Cranberry Upside-Down Cakes
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.
- 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
Ingredients
- Topping:
- 60 g (4 tbsp) unsalted butter
- 100 g (½ cup) brown sugar
- 2 medium apples, peeled and sliced
- 100 g (1 cup) fresh or frozen cranberries
- ½ tsp ground cinnamon (optional)
- Cake Batter:
- 160 g (1¼ cups) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- 115 g (½ cup) unsalted butter, softened
- 130 g (⅔ cup) granulated sugar
- 2 large eggs
- 120 ml (½ cup) milk or buttermilk
- 1 tsp vanilla extract
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
Find it online: https://thefamilycooking.com/apple-cranberry-upside-down-cakes/
