Best Apple Cranberry Upside Down Cake Recipes

UPSIDE DOWN APPLE & CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray.
• TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan.
• Place in the oven for 3 minutes or until mixture has melted.
• The mixture should be sticky.
• Place the apples and cranberry on top.
• CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer.
• In another bowl, stir together flour and baking powder.
• Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined.
• Spread it over the fruit in the pan.
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry.
• Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.

APPLE-CRANBERRY UPSIDE - DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, melt butter and dissolve brown sugar.
• Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
• With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
• Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.

APPLE-CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°. Melt butter in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven. Sprinkle brown sugar over butter. Arrange apple slices in single layer on brown sugar. Spoon cranberry sauce between apple slices.
• Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour batter over apples.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Immediately loosen edge of cake by running knife around edge of pan. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes. Let cake stand at least 10 minutes before serving.

APPLE CRANBERRY UPSIDE-DOWN CORNMEAL CAKE

Steps:

• melt 2 TBS of the butter in the skillet over med. heat add apples;cook,stir 5 mins.until tender,remove from skillet in same skillet combine remaining butter and brown sugar,cook and stir over med. heat until butter melts,bring to boil,remove from heat,stir in milk Sprinkle with pecans and cranberries Arrange apples on top In a bowl combine flour,sugar,bk.pwdr.,salt in another bowl combine cornmeal,water, 1/4 C melted butter. Stir in eggs,vanilla and stir in flour mixture just to combine. pour over apples.

SLOW COOKER APPLE CRANBERRY UPSIDE DOWN CAKE

Steps:

• Line the bottom of a 6.5 quart slow cooker with heavy duty foil.
• Sprinkle 1/4 cup brown sugar over the foil. Cut 4 tablespoons butter into cubes and sprinkle over the sugar. Arrange the cranberries and apples in a single layer over the sugar.
• In a large bowl, whisk together flour, baking powder, remaining sugar, cinnamon, nutmeg and salt to combine. Set aside.
• Melt the remaining 4 tablespoons butter. Whisk together milk, vanilla, egg and melted butter. Stir milk mixture into the flour mixture until thoroughly combined.
• Pour the batter over the apples. Place the lid on the slow cooker and cook on high for 2 1/2-3 hours. The cake should spring back when lightly pressed in the center with your finger when done.
• When the cake is finished baking, remove the lid from the slow cooker. Carefully remove the cake by gently pulling it out using the foil overhang and transfer the cake to a cooling rack. Allow the cake to cool for 5 minutes, then place a platter on top of the cake and flip over. Peel the foil off the cake slowly.
• Cake can be served warm with a scoop of vanilla ice cream, dusted with powder sugar or at room temperature.

APPLE CRANBERRY UPSIDE-DOWN CAKE

Steps:

• 1. Heat oven to 350 df . Spray 10" ovenproof skillet or 10" deep dish pie pan with no-stick cooking spray.
• 2. Combine brown sugar and butter in small bowl, mixing well. Spread in prepared skillet. Arrange apple slices in spoke-like pattern over brown sugar mixture. Place cranberries in center and along edge.
• 3. Stir quick bread mix, oil, water and eggs in large bowl 50-75 strokes with spoon until mix is moistened. Spoon batter over fruit.
• 4. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes. Invert cake onto serving plate. Cool 20 minutes. Serve warm or cool.

APPLE CRANBERRY UPSIDE-DOWN CAKE

Steps:

• 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.