Apple-cranberry upside-down cake
8
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
12
Difficulty
Moderate
This is one of our favorite fall-time cakes ever. Not only is it beautiful, it incorporates all of the popular autumnal flavors, from fresh apples to dried cranberries and apricot jam. The apples and cranberries are cooked with an irresistible combination of brown sugar, butter, and lemon juice. This recipe calls for melted jam so you can easily brush it on top of the cake after it finishes baking. It's really simple to do: Just combine the apricot jam and water (or use fresh lemon juice if you have some left over) in a custard cup. Microwave on High until bubbly, about 8 seconds. It makes quite a difference in this apple cake recipe.
Ingredients
Packed brown sugar
¼ cup(s)
Unsalted butter
2 Tbsp
Fresh lemon juice
1 tsp
Apple
2 medium, Golden Delicious, peeled, halved, cored, and cut into 1⁄4-inch-thick slices (about 2 cups)
Water
2 Tbsp
Dried cranberries
⅓ cup(s), chopped
All-purpose flour
1¼ cup(s)
Sugar
¼ cup(s)
Baking powder
1 tsp
Baking soda
½ tsp
Table salt
¼ tsp
1% low fat buttermilk
1 cup(s)
Canola oil
¼ cup(s)
Egg
1 large egg(s)
Vanilla extract
1 tsp
Apricot jam
2 Tbsp, melted with 1 teaspoon water