Apple Cranberry Upside Down Cake is a beautiful fruit-filled dessert with tender apples, tart cranberries, and a buttery brown sugar topping. As the cake bakes, the fruit softens and caramelizes, creating a glossy topping that looks impressive when the cake is flipped onto a serving plate.
The combination of sweet apples and tart cranberries gives this cake a wonderful balance of flavors. Underneath the fruit is a soft, moist vanilla-spiced cake that soaks up some of the buttery fruit juices as it bakes.
It’s especially lovely for fall and holiday baking, but simple enough to make whenever you have apples and cranberries on hand. Serve it slightly warm on its own or with vanilla ice cream for an easy homemade dessert.
Apple Cranberry Upside Down Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Generously grease a 9-inch round cake pan.
- Pour the melted butter evenly over the bottom of the pan. Sprinkle the brown sugar over the butter.
- Arrange the apple slices over the brown sugar, slightly overlapping them. Scatter the cranberries between and around the apple slices.
- Sprinkle the cinnamon and nutmeg over the fruit, then drizzle with vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar for about 2 to 3 minutes, until light and creamy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Add half of the dry ingredients, followed by the milk and sour cream. Add the remaining dry ingredients and mix just until combined.
- Carefully spoon the batter over the apples and cranberries. Spread it evenly without disturbing the fruit underneath.
- Bake for 40 to 50 minutes, or until the center is set and a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully flip the cake.
- Slowly remove the pan and allow the cake to cool slightly before slicing.
Notes
- Fresh cranberries provide the best tart flavor, but frozen cranberries also work well. You don’t need to thaw frozen cranberries before adding them.
- Use firm apples such as Honeycrisp, Pink Lady, Granny Smith, or Braeburn. They soften beautifully while still holding their shape.
- Don’t allow the cake to cool completely before flipping it. The brown sugar topping becomes stickier as it cools and may make the cake harder to release.
Variations
Orange Cranberry: Add 1 tablespoon of fresh orange zest to the batter for a bright citrus flavor.
Apple Cranberry Pecan: Sprinkle ½ cup chopped pecans among the fruit before adding the batter.
Extra Spiced: Add a pinch of ginger and cloves for a warmer holiday flavor.
Caramel Apple Cranberry: Drizzle the finished cake with a little warm caramel sauce before serving.
What to Serve with Apple Cranberry Upside Down Cake
This cake is delicious by itself, but simple additions can make it even more special.
- Vanilla ice cream balances the tart cranberries and is especially good with warm cake.
- Whipped cream adds a light and creamy finish.
- Caramel sauce complements the buttery brown sugar topping.
- Coffee makes it perfect for an afternoon dessert.
- Hot tea or chai pairs beautifully with the apples and cinnamon.
- Fresh orange zest adds a bright finish that complements the cranberries.
For holiday dessert, serve the cake slightly warm with vanilla ice cream or freshly whipped cream.
Tips for the Best Cake
- Arrange the fruit carefully because the bottom becomes the top after baking.
- Use firm apples that won’t become mushy.
- Don’t overmix the cake batter.
- Spread the batter gently so you don’t move the fruit underneath.
- Place a baking sheet under the cake pan if you’re worried about bubbling juices.
- Flip the cake while it’s still slightly warm.
- If a few cranberries or apple slices stick to the pan, simply place them back onto the cake.
Storage
- Store leftover Apple Cranberry Upside Down Cake covered in the refrigerator for up to 4 days.
- For the best texture, allow refrigerated slices to sit at room temperature before serving or warm them gently. The cake can also be frozen for up to 2 months when wrapped tightly.
Time
Prep Time: 20 minutes
Bake Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings
Serves 8 people (8 slices).
Cut the cake into 8 generous wedges for regular dessert servings. If you’re serving it as part of a holiday dessert table with several other treats, you can cut it into 10 smaller slices.
Nutrition
Approximate per serving:
- Calories: 385
- Protein: 5g
- Carbohydrates: 54g
- Fat: 18g
- Sugar: 34g
- Sodium: 180mg
Frequently Asked Questions
Can I use frozen cranberries?
- Yes. Frozen cranberries work very well and don’t need to be thawed first. Add them directly to the pan with the apple slices.
What apples are best for Apple Cranberry Upside Down Cake?
- Firm baking apples such as Honeycrisp, Granny Smith, Pink Lady, or Braeburn are ideal. They become tender while still keeping enough structure to create a beautiful topping.
Why are cranberries good in an apple upside down cake?
- Cranberries add a tart flavor that balances the sweetness of the apples and brown sugar. They also add beautiful color, making this cake especially attractive for fall and holiday gatherings.
Why did my upside down cake stick to the pan?
- The caramelized brown sugar becomes sticky as it cools. Grease the pan well and flip the cake after about 10 to 15 minutes of cooling rather than waiting until it’s completely cold.
Can I make this cake ahead of time?
- Yes. You can bake it one day ahead and refrigerate it after it has cooled. Bring it to room temperature or gently warm it before serving for the best texture.
Do I need to cook the apples before baking?
- No. Thinly sliced apples will become tender while the cake bakes. There’s no need to cook them beforehand.
Can I make this cake without cranberries?
- Yes, but it would become a traditional Apple Upside Down Cake. For this recipe, the tart cranberries are an important part of both the flavor and appearance.
