Apple Cranberry Upside-Down Cake

Routinely Rachel
by Routinely Rachel
12 Slices
1 hr 25 min

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!

Delicious!

Apple Cranberry Upside-Down Cake
Recipe details
  • 12  Slices
  • Prep time: 25 Minutes Cook time: 60 Minutes Total time: 1 hr 25 min
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Ingredients
Caramel Topping
  • 3/4 cup packed dark brown sugar
  • 4 tbsp unsalted butter
  • 1 1/2 cup fresh or frozen cranberries
  • 1 medium red apple
Cake
  • 1 3/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup butter (room temperature)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup greek yogurt
  • 1/4 cup whole milk
Instructions
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

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.
Tips
  • If you don’t have Greek yogurt, sour cream will work
  • Milk is also interchangeable
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