Harvest Apple Cranberry Cake

137

Brilliant red cranberries and tender slices of apple crown this tasty autumn version of an old favorite: upside down cake.

PREP

15 mins

BAKE

35 to 40 mins

TOTAL

55 mins

YIELD

one 8″ square or 9″ round cake

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Harvest Apple Cranberry Cake

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan.
  2. To make the topping: Drizzle the 1 tablespoon butter and boiled cider into the bottom of the pan.
  3. Mix the cranberries and diced apples, and spread into the pan. Sprinkle with the sugar.
  4. To make the cake: Stir together the cake ingredients, mixing until smooth.
  5. Spread the batter over the fruit in the pan.
  6. Bake the cake for 35 to 40 minutes, until the center feels firm when pressed, and a toothpick inserted into the middle comes out clean.
  7. Remove the cake from the oven, and invert it over a heatproof serving plate. Wait a few seconds, then carefully lift off the pan. Scrape any stuck-on fruit in the pan back onto the cake.
  8. Serve warm or at room temperature. Whipped cream is a suitable accompaniment.

Tips from our Bakers

  • Want to use all cranberries (or for that matter, all apples), instead? Go for it. You’ll want to adjust the amount of sugar in the topping: use less when you use apples.
  • The amount of sugar in the topping produces a somewhat tangy cake; if you’ve got a significant sweet tooth, increase the sugar to 1/3 cup (66g).

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