Apple Cranberry Upside Down Cake Recipe
By Best Ever Dessert Recipe
Ingredients: serve 12
Cooking Time: 25
¼ cup packed light brown sugar
2 tablespoons unsalted light butter
1 teaspoon fresh lemon juice
2 golden delicious apples, peeled halved cored, and cut into ¼ inch thick slice (about 2 cups)
2 tablespoon water
1/3 cup dried cranberries
¼ cups all purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup low fat buttermilk
¼ cup canola oil
1 large egg
1 teaspoon vanilla extract
2 tablespoon apricot jam melted with 1 teaspoon water
Procedures:
Preheat the oven to 350F. spray a nonstick 9 inch round baking pan with nonstick spray.
Combine the brown sugar, butter, and lemon juice in a large nonstick skillet and set over medium low heat cook, stirring frequently, until the butter melts and the sugar is dissolved, about 3 minutes. Add the apples and water cook, stirring until tender and golden, about 5 minutes. Stir in the cranberries; remove the skillet from the heat.
When cool enough to handle, arrange the apple slices in concentric circles in the baking pan. Top with the cranberries and scrape any sugar mixture remaining the skillet on top; set aside.
Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, oil, egg, and vanilla in a separate medium bowl. Stir the buttermilk mixture into the flour mixture just until blended.
Pour the batter evenly over the apple mixture. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in the pan on a rack 10 minutes. Run a thin knife around the cake to loosen it from the pan. Invert onto a serving plate; lift off the pan brush the top of the cake with the melted jam. Serve warm or at room temperature. End.
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