Prepare to fall in love with the most irresistible dessert that will transform your baking game forever! This Apple Cranberry Upside Down Cake is not just a recipe—it's a magical culinary experience that combines the warm, comforting flavors of caramelized apples with the tart burst of cranberries. Imagine cutting into a cake where golden-brown caramel glistens and juicy fruits peek through a perfectly moist cake layer, creating a stunning visual and flavor explosion that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 cups apples, peeled and sliced
- 1 cup cranberries
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly.
- In a medium saucepan, melt the unsalted butter over medium heat. Add brown sugar and stir until it becomes a smooth caramel-like sauce.
- Pour the butter and brown sugar mixture evenly into the prepared cake pan, spreading it to cover the bottom completely.
- Arrange the peeled and sliced apples in a circular pattern over the caramel sauce. Sprinkle the fresh cranberries evenly between the apple slices.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the granulated sugar and eggs until light and fluffy. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
- Carefully pour the cake batter over the arranged fruits, spreading it evenly to cover all the fruit.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes. This allows the caramel to set slightly.
- Place a large serving plate over the cake pan and carefully invert the cake, allowing the fruit topping to release onto the plate.
- Let the cake cool completely before serving. The fruit topping will be beautifully caramelized and glossy.
- Serve at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Tips
- • Use firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture and flavor • Make sure to grease your cake pan thoroughly to ensure easy fruit release • Allow ingredients like eggs and milk to come to room temperature for smoother batter • Don't overmix the cake batter—mix just until ingredients are combined to keep the cake tender • Let the cake cool for exactly 10 minutes before inverting to help the caramel set perfectly • For an extra indulgent touch, serve warm with a scoop of vanilla ice cream • If cranberries are out of season, you can substitute with dried cranberries or cherries • Use a non-stick cake pan or cast-iron skillet for best caramelization results
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
