Best 10 Apple Cranberry Upside Down Cakes Recipes

APPLE CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Grease 10-inch ovenproof skillet or 10-inch deep dish pie pan. In small bowl, combine brown sugar and margarine; mix well. Spread in greased skillet. Arrange apple slices and cranberries over brown sugar mixture.
• In large bowl, combine all cake ingredients. Stir 50 to 75 strokes with spoon until mix is moistened. Spoon batter over fruit.
• Bake at 350°F. for 35 to 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.

CRANBERRY APPLE UPSIDE-DOWN CAKE

Steps:

• Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.
• In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then, leave on heat for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside.
• Preheat oven to 325°F (163°C).
• In a medium bowl, toss the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside.
• 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. 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.
• 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. I prefer it at room temperature. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.

APPLE CRANBERRY UPSIDE-DOWN CAKES

Steps:

• In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.

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.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
• With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
• Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

FRESH CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
• Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
• Mix flour, baking powder, and salt together in a bowl.
• Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
• Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
• Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
• Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
• Cut the cooled cake into wedges and top with whipped cream.

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

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.

CRANBERRY APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
• Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
• Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

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.