Apple Cranberry Upside-Down Cake
For old times’ cake, I figured I’d give this basic treat a revamp!
All, we made it through the first full week of 2021. Wow. It was a bit of a dumpster fire, wasn’t it? I had no motivation at first but baking is a form of therapy for me. I got in the kitchen and just felt better.
I’ve embarked on what I’m calling a “Redo Series.” I’ve grown a lot with my baking and photography over the past few months, and I want to share that progress with you all! So far, I’ve redone a breakfast bundt and some mint chocolate chip cookies. This cake is my 3rd glow-up.
The pineapple upside-down cake became extremely popular in the 1920s so I took my inspiration from that and ran with it. I love the classic pineapple but always have fun trying different fruits with this cake. Apple and cranberry is the best combo I’ve tried so far! I think Gatsby would approve!
- 12 Slices
- Prep time: 25 Minutes|Cook time: 60 Minutes|Total time: 1 Hours 25 Minutes
Prep and making the topping
- Preheat oven to 350F and thoroughly butter the bottom and sides of a 9” springform pan Clean, peel and core the medium apple. Thinly slice. Rinse cranberries and dry
- Prepare topping: In a small saucepan, place the 1/4 cup of butter and the 3/4 cups of packed brown sugar. On medium high heat, stir the sugar as the butter melts. Once the butter is melted and mixed in well with the sugar, stop stirring and let the mixture simmer for no more than 30 seconds before removing from heat
- Pour caramel mixture into springform pan and make sure it coats entire bottom. Add the apples and cranberries on top of mixture in your desired design.
- In a medium bowl whisk together the flour, baking powder, salt, cinnamon, ground ginger, and cloves until combined
- In a separate bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Beat on medium about 4 minutes
- Add the eggs and continue to mix until combined.
- Mix a third of the dry ingredients into the mixture. Beat in half of the yogurt. Mix in another third of the dry ingredients. Mix in the remaining yogurt. Beat in the remaining dry ingredients and then the milk.
- Pour batter evenly over the apples and cranberries ensuring fully covered
- Place in preheated oven. Reduce temperature to 325F and bake for 55-65 minutes. Until skewer comes out with crumbs only.
- Cool in pan for 15 minutes and then turn out onto cooling rack.
- If not serving immediately, keeps in airtight container for up to 3 days.
- If you don’t have Greek yogurt, sour cream will work
- Milk is also interchangeable
Want more details about this and other recipes? Check out more here!Go