I’ve never met an upside-down cake that I didn’t like. This Cranberry Apple Upside Down Cake, though, takes things to a whole ‘nother level.
The cake is buttery and tender, and the topping is a delicious blend of tart and sweet, sugary fruit. It is, without a doubt, the best upside-down cake that I’ve ever had.
Cranberry Apple Upside Down Cake
- 1/4 c. butter
- 3/4 c. brown sugar packed
- 1 c. fresh cranberries
- 1 c. thin apple slices peeled - I use Granny Smith.
- 1 1/2 c. all-purpose flour
- 2 tsp . baking powder
- 1/4 tsp. salt
- 1/2 c. butter melted
- 1 c. granulated sugar
- 2 large eggs separated
- 1 tsp. vanilla extract
- 1/2 c. milk
- 1/8 tsp. cream of tartar
- Preheat an oven to 350 F.
- Put butter in pan, and place it in the oven while the oven preheats. Leave it in there until it melts (keep an eye on it, though).
- Once butter has melted, sprinkle brown sugar evenly over the pan.
- Arrange apple slices over the brown sugar, and then sprinkle cranberries over apple slices. Set aside.
- To make the cake, in a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In another bowl, using an electric mixer (either hand or stand), beat together the butter and granulated sugar on until light and fluffy, about 2 to 3 minutes.
- Add the egg yolks one at a time, beating well after each addition.
- Add the vanilla and milk; mix well.
- Add the flour mixture, and stir until just incorporated.
- In a separate bowl, beat the egg whites until soft peaks form.
- Add the cream of tartar, and continue to beat until stiff peaks form.
- Gently fold the whites into the batter.
- Carefully pour the batter over the cranberries in the cake pan.
- Bake 45-55 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes.
- Run a knife around the edges of the pan to loosen the cake.
- Invert onto a serving plate, let stand for 5 minutes, and then lift off the pan.
Adapted from Williams Sonoma.com