A beautiful addition to your fall spread, this simple cranberry apple upside-down cake is full of flavor. Inspired by my pineapple upside down cake recipe, this version is complete with a brown sugar butter glaze, bright cranberries, apples, and a moist cinnamon spice cake.
Who needs frosting on top of their cake when you’ve got a mix of buttery brown sugar glaze, sweet apples, and tart cranberries.
Surely you’re familiar with the classic pineapple upside-down cake, right? It’s our Easter tradition.
What you may not know is that nearly any fruit can be apart of this upside down cake business. I’ve done it with sliced fresh peaches + raspberries, sliced pears, and I’ve done it with apples before too. Pineapple may be my favorite upside-down cake variety, but I’m mad about apple upside-down cake this time of year.
Adding a pop of cranberry for color and taste is a welcomed upgrade.
This recipe begins the way all luscious desserts do: butter. Butter is melted down with brown sugar and poured over apple slices and cranberries. Don’t be shy with the fruit – the topping is what gives this cake major mass appeal. When I make this cake again closer to Thanksgiving, I’ll add more cranberries. (I note that in the recipe below.)
On top of this goodness, you’ll pour in the cake batter. I essentially use the same cake batter used for my older apple upside-down cake recipe. It’s so simple. The only things I changed are (1) whipping the egg whites to get that glorious silky soft cakey texture, (2) varying amounts of spices, and (3) buttermilk. My secret weapon in moist cake making.
A classic method for baking upside-down cake is baking the upside-down cake in a cast iron skillet. Cast iron skillets are fantastic for upside-down cakes because the batter cooks a little more evenly, while developing a perfect crust on the top (which then becomes the bottom) and outside edges. You can absolutely do that with this cranberry apple upside-down cake recipe. How many times in 1 paragraph can I type upside-down?
Inverting the cake? How do I do this?
Inverting the cake is easy. But there’s a trick. Hot from the oven, the fruit layer is still too juicy and fluid for flipping. It will slip n’ slide unevenly over the cake layer. Not attractive. And if the cake cools for too long, the fruit will stick to the pan creating a cake without much of a grand presentation. The trick is cooling the cake for exactly 10 minutes. Set your timer. Ten minutes is long enough to allow the fruit topping to firm up and adhere to the cake, but also short enough to allow the cake to easily release from the pan. The brown sugary, glistening topping will be right where it should be.
Tender, moist, festive, and bright – you will love this harvest-inspired cake recipe! Each bite explodes with cinnamon, a little ginger, lots of brown sugar, tasty apple, juicy cranberry, and buttery flavors. You get more topping than cake, which – let’s not kid ourselves – is the #1 reason to make it.Print
A beautiful addition to your fall spread, this simple cranberry apple upside-down cake is full of flavor. Complete with a brown sugar butter glaze, bright cranberries, apples, and a moist cinnamon spice cake.
- 6 Tablespoons (90g) unsalted butter
- 1/2 cup (100g) packed dark brown sugar
- 1 medium apple, peeled, cored, and thinly sliced*
- 1 heaping cup (130g) fresh or frozen cranberries*
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 2 large eggs, room temperature and separated
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/3 cup (80ml) buttermilk*
- Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.
- For the topping: In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then, leave on heat for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside.
- Preheat oven to 325°F (163°C).
- Make the cake: In a medium bowl, toss the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add the brown sugar and beat on medium-high speed until creamed together, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg yolks and vanilla on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cake batter. The batter will be smooth, velvety, and thick.
- Spoon or pour batter over the apples/cranberries and bake for 40-44 minutes or until a toothpick inserted in the very middle comes out clean. Allow to cool for exactly ten minutes before inverting onto a large serving dish or cake stand. Serve warm or at room temperature. I prefer it at room temperature. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.
- Apples: Use your favorite variety of apple. I tested this recipe once with Granny Smith and once more with Honeycrisp. Loved them both.
- Cranberries: Somewhere between 1 cup – 1 and 1/4 cups cranberries is good.
- Buttermilk: You can substitute whole milk for buttermilk if desired. You could also use lower fat or nondairy milk in a pinch, but the cake won’t taste as rich and moist.
Keywords: cranberry apple upside down cake, cranberry apple cake