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Name of Event

Thanksgiving USA

Cuisine From

USA

Description

Cranberry apple upside-down cake with a brown sugar butter glaze and cinnamon.

Summary

Yield 8-10 portions
Preparation time 30 minutes + 10-15 minutes cooling time
Cooking time Approx. 45 minutes
Main Ingredient Cranberies/Apples

Ingredients

For the Topping

  • 6 Tablespoons (90g) unsalted butter
  • 1/2 cup (100g) packed dark brown sugar
  • 1 medium apple, peeled, cored, and thinly sliced such as Granny Smith or your favorite sweet variety.
  • 1 heaped cup (130g) fresh or frozen cranberries, (between 1 cup - 1 & 1/4 cups)

For the Cake

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed dark brown sugar
  • 2 large eggs, room temperature and separated
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (190g) all-purpose/plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/3 cup (80ml) buttermilk

Instructions

Preparation

  1. Lightly spray a 9-inch pie dish with non-stick cooking spray.
  2. Set aside. Make sure your apples are sliced and ready to go.

Making the topping

  1. In a small saucepan, melt the at for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes.
  2. Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside.
  3. Preheat oven to 325F degrees.

Making the cake

  1. In a medium bowl, toss the flour, baking powder, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add the brown sugar and beat on medium-high speed until creamed together, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg yolks and vanilla on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
  3.  With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cake batter. The batter will be smooth, velvety, and thick.
  4. Spoon or pour batter over the apples/cranberries and bake for 40-44 minutes or until a toothpick inserted in the very middle comes out clean. Allow to cool for exactly ten minutes before inverting onto a large serving dish or cake stand. Serve warm or at room temperature (preferable).
  5. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.