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Cranberry Apple Upside-down Cake

November 26, 2011

I hope everyone had a great Thanksgiving and enjoyed time with family and friends.  I enjoyed a delicious meal with fun company at my friend’s house.  Thanksgiving is my favorite holiday of the year, partially because of all the food, but also because it launches the holiday season– the best time of the year.  I spent all yesterday listening to Christmas music and watching Christmas movies like Miracle on 34th St (the original with Natalie Wood).  I even managed to get my Christmas tree up and decorate my mantle!

And while I’d like to say I plan on spending today going for a long run and eating healthy, I can’t lie. I started the day with this.

This is the cranberry apple upside-down cake that I brought to Thanksgiving dinner.  It pairs tart cranberries with sweet apples and a slight hint of orange citrus.  If you are the type of person that things that upside down cakes never have enough fruit, you need to try this.  The fruit is the hero in this dish, almost overpowering the cake.

While I suppose this cake is technically a dessert, I saw no problem with eating it this morning and think if you serve it with coffee, it definitely qualifies as breakfast.

Cranberry Apple Upside-Down Cake

recipe courtesy of Shutterbean.com

Ingredients:

  • 12 ounces fresh cranberries
  • 1 Granny Smith apple, peeled, cored, and medium-diced
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon grated orange zest
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 teaspoons ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tablespoon granulated sugar
  • 1 stick salted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt

Preheat the oven to 325 degrees. Spray your pan with cooking spray.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

In another medium bowl, beat eggs with a whisk until light & frothy, about 1 minute. Add 1 cup granulated sugar, melted butter, vanilla, and sour cream and stir thoroughly until combined. Slowly add the flour and salt. Batter is done.

Line the bottom of your prepared pan with the fruit mixture. Pour the batter over the fruit and spread until completely covered.

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 tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

 

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One Comment leave one →
  1. Bait#1003 permalink
    November 29, 2011 1:19 am

    I’m sold! What’s the wait time on West Coast delivery for one of these gems?

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