CranApple Upside Down Cake

Gosh I love apples! Gosh I love cranberries! And gosh I love them together!!! I especially love dried cranberries......they're like candy!!! Again I have apples that need to be used before they get tossed in the backyard for the critters. For this recipe, I would actually use more apples than I did.....like maybe do 2 layers of apples and then sprinkle with the dried cranberries. The original recipe called for light brown sugar (like it says below), but I didn't have any so I used dark brown sugar. I think that made it *really* sweet. This would be a wonderful cake to make for any reason......or no reason!!! It's just that good! ( I'm posting the recipe without pics at the end....so you can copy & paste or print)

 

 

CRANAPPLE UPSIDE DOWN CAKE

Makes 8 Servings

TOPPING:
¼ cup (1/2 stick) light butter, melted
1 TBSP heavy whipping cream
½ cup dried cranberries
½ cup light brown sugar
2 apples, cored, peeled & thinly sliced

CAKE:

2 cups all purpose flour
½ tsp ground cinnamon
½ cup (1 stick) light butter, softened
2 large eggs
1 cup reduced fat milk
2 tsp baking powder
½ tsp salt
1 cup Splenda granulated (OR sugar)
1 tsp vanilla extract

Cinnamon!!! I cannot believe I didn't get the cinnamon in this pic! Of all the things I love the most....

Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray.

Pour melted butter into the cake pan.

In a small bowl, mix together the brown sugar and whipping cream. Spread evenly over the bottom of the cake pan. Arrange the apple slices evenly over the brown sugar mixture and top with the cranberries.

In a medium bowl, combine the flour, baking powder, cinnamon and salt.

In a large bowl, beat ½ cup butter and sugar with an electric mixer set on medium. Add eggs and vanilla and beat until well combined. Alternately beat the flour mixture and milk on low speed into the egg mixture until combined. Spoon evenly over the apples.

Bake 40 – 4 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 5 minutes, loosen the cake from the sides of the pan and invert onto a plate.

The buttery sugary goodness on top will absorb into the cake as it 'rests' for 30 minutes.

Let cool for 30 minutes and enjoy!! This can be served 'as is' or with a whipped topping.

Peace.
Jan

CRANAPPLE UPSIDE DOWN CAKE

Makes 8 Servings

TOPPING:

¼ cup (1/2 stick) light butter, melted
1 TBSP heavy whipping cream
½ cup dried cranberries
½ cup light brown sugar
2 apples, cored, peeled & thinly sliced

CAKE:

2 cups all purpose flour
½ tsp ground cinnamon
½ cup (1 stick) light butter, softened
2 large eggs
1 cup reduced fat milk
2 tsp baking powder
½ tsp salt
1 cup Splenda granulated (OR sugar)
1 tsp vanilla extract

Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray.

Pour melted butter into the cake pan.

In a small bowl, mix together the brown sugar and whipping cream. Spread evenly over the bottom of the cake pan. Arrange the apple slices evenly over the brown sugar mixture and top with the cranberries.

In a medium bowl, combine the flour, baking powder, cinnamon and salt.

In a large bowl, beat ½ cup butter and sugar with an electric mixer set on medium. Add eggs and vanilla and beat until well combined. Alternately beat the flour mixture and milk on low speed into the egg mixture until combined. Spoon evenly over the apples.

Bake 40 – 4 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 5 minutes, loosen the cake from the sides of the pan and invert onto a plate.

Let cool for 30 minutes and enjoy!! This can be served 'as is' or with a whipped topping.

Peace.

Jan