Enjoy this delicious cranberry and apple cake that’s baked upside down – perfect for a dessert.
Harvest Upside-Down Cake
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 10
- Ingredients 12
Ingredients
- 1/3 cup butter or margarine
- 1/2 cup packed brown sugar
- 2 medium cooking apples, peeled and sliced
- 1/2 cup whole berry cranberry sauce
- 1 1/3 cups Gold Medal™ all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter or margarine, softened
- 2/3 cup milk
- 1 teaspoon vanilla
- 1 egg
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°. Melt 1/3 cup butter in heavy 10-inch ovenproof skillet or square pan, 9 x 9 x 2 inches, in oven. Sprinkle brown sugar evenly over butter. Arrange apple slices in row around edge of skillet. Arrange remaining slices in 2 more rows in skillet. Spoon cranberry sauce between rows.
-
Step2Mix flour, granulated sugar, baking powder and salt in large bowl. Add 1/3 cup butter, milk and vanilla. Beat on medium speed 2 minutes, scraping bowl constantly. Add egg. Beat on medium speed 2 minutes, scraping bowl frequently. Pour over fruit in skillet.
-
Step3Bake about 50 minutes or until toothpick inserted in center of cake comes out clean. Immediately place heatproof serving plate upside down onto skillet; turn plate and skillet over. Leave skillet over cake a few minutes (brown sugar mixture will run down over cake); remove skillet.
Nutrition
345
Calories
13g
Total Fat
3g
Protein
54g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 345
- Calories from Fat
- 115
- Total Fat
- 13g
- Saturated Fat
- 8g
- Cholesterol
- 55mg
- Sodium
- 320mg
- Total Carbohydrate
- 54g
- Dietary Fiber
- 1g
- Protein
- 3g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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