APPLE CRANBERRY UPSIDE-DOWN CAKE

Apple Cranberry Upside-Down Cake image

Provided by @MakeItYours

Number Of Ingredients 15

3/4 cup packed dark brown sugar
4 tbsp unsalted butter
1 1/2 cup fresh or frozen cranberries
1 medium red apple
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

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.