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Apple Cranberry Upside Down Cake

Apple Cranberry Upside Down Cake

Easy Apple Cranberry Upside Down Cake with tender apples, tart cranberries and a buttery brown sugar topping. Perfect for fall and holidays.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 385
Ingredients Method Notes

Ingredients
  

  • For the Apple Cranberry Topping
  • ¼ cup unsalted butter melted
  • ½ cup packed brown sugar
  • 2 medium apples peeled, cored, and sliced
  • 1 cup fresh or frozen cranberries
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • For the Cake
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup milk
  • ¼ cup sour cream

Method
 

  1. Preheat the oven to 350°F (175°C). Generously grease a 9-inch round cake pan.
  2. Pour the melted butter evenly over the bottom of the pan. Sprinkle the brown sugar over the butter.
  3. Arrange the apple slices over the brown sugar, slightly overlapping them. Scatter the cranberries between and around the apple slices.
  4. Sprinkle the cinnamon and nutmeg over the fruit, then drizzle with vanilla extract.
  5. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  6. In a separate large bowl, beat the softened butter and granulated sugar for about 2 to 3 minutes, until light and creamy.
  7. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
  8. Add half of the dry ingredients, followed by the milk and sour cream. Add the remaining dry ingredients and mix just until combined.
  9. Carefully spoon the batter over the apples and cranberries. Spread it evenly without disturbing the fruit underneath.
  10. Bake for 40 to 50 minutes, or until the center is set and a toothpick inserted into the cake comes out clean.
  11. 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.
  12. 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.