Easy Cranberry Apple Upside Down Cake

After all the cookies and cheesecakes I’ve been baking, Mike was craving a dessert “less sweet.” Since I have a freezer full of fresh cranberries, I decided to bake him this Easy Cranberry Apple Upside Down Cake. Although, it looks like a pie, it’s actually an incredibly moist cake (so moist, it melts in your mouth), with a topping of cranberries, diced apple, cinnamon, orange peel and orange juice. The topping is on the bottom of the pie dish, so when you are ready to serve, just flip the slice onto the plate. This is super easy to make and would be absolutely perfect for a holiday brunch (as it reminds me of a coffee cake, but is way too moist to be categorized as such). However, it’s one of those snack cakes that can be enjoyed anytime. Mike said he’s going to warm up a piece tonight and top it off with a scoop of ice cream. If you need a break from all that yuletide “sweetness,” but still crave  holiday flavors, the tartness of this cake will be a welcome and thoroughly enjoyable change. 

Preheat oven to 325°F.

In medium bowl, combine the cranberries, diced apple, brown sugar, orange zest, orange juice and 1 teaspoon of the cinnamon. Stir to mix. Set aside.

This can all be done with a stand mixer, but if you don't have one, a hand mixer will work just as well. In large bowl (or stand mixer bowl with paddle attachment), beat the eggs on medium-high speed for 2 minutes. 

Reduce speed to medium, and while beater is still running, add 1 cup of the granulated sugar, melted butter, vanilla and sour cream. Beat just until combined. Reduce speed to low, slowly add the flour and salt.

Pour the fruit mixture evenly in a 10-inch glass pie plate. (You could also use a 9-inch square glass pan, or a glass trifle dish.) 

Pour the batter over the fruit, covering it completely. 

In small dish, combine the remaining 1 Tablespoon of granulated sugar and 1/8 teaspoon of cinnamon. Sprinkle it over the batter.

Bake for 55 to 60 minutes, or until a toothpick inserted in the middle of the cake comes out clean, and the fruit is bubbling around the edges.

Serve warm or at room temperature. 

To serve: flip upside down onto serving plate.
 

EASY CRANBERRY APPLE UPSIDE DOWN CAKE
Source: 2010, Barefoot Contessa How Easy Is That
Posted by: www.meldingmagic.com

INGREDIENTS:

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 Tablespoon grated orange zest (less than 2 oranges, but more than 1)
• 1/4 cup freshly squeezed orange juice
• 1-1/8 teaspoon ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup, plus 1 tablespoon granulated sugar
• 8 Tablespoons (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

DIRECTIONS:

1. Preheat the oven to 325°F.
2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the
    cinnamon in a medium bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high
    speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter,
    vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it
    completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon
    and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of
    the cake comes out clean, and the fruit is bubbling around the edges. Serve warm or at room
    temperature.
5. To serve: flip upside down onto serving plate