Apple Cake with Cranberries

Name: Apple Cake with Cranberries
Prep time: 20 min
Total time: 80 min
Yield: Makes one 9-inch cake
Ingredients: 1 Granny Smith apple, peeled, halved, cored and sliced u00bd inch thick; u00bd cup fresh or frozen cranberries; u00bd cup light brown sugar; 2 eggs; u00be cup granulated sugar; u00be cup sour cream; 1 teaspoon vanilla extract; 1u00bd cups flour; 1 stick unsalted butter, melted and cooled slightly; 1 teaspoon baking powder; u00bd teaspoon salt

By Leslie Blythe Apples, Cake, Dessert Baking

October 10, 2016

This moist and buttery upside-down cake has a layer of apples with cranberries and brown sugar, then it’s topped with a fantastic sour cream batter.

Prep: 20 mins
Cook: 1 hrs
Yields: Makes one 9-inch cake

Ingredients

1 Granny Smith apple, peeled, halved, cored and sliced ½ inch thick

½ cup fresh or frozen cranberries

½ cup light brown sugar

2 eggs

¾ cup granulated sugar

¾ cup sour cream

1 teaspoon vanilla extract

1½ cups flour

1 stick unsalted butter, melted and cooled slightly

1 teaspoon baking powder

½ teaspoon salt

Directions

1Preheat the oven to 350°F.

2Line a 9-inch round cake pan with parchment paper. Arrange the apple slices in the cake pan in 2 circles and scatter the cranberries around the edge of the pan. Sprinkle the brown sugar on top.

3In a large bowl, using a hand mixer, beat the eggs with the granulated sugar, sour cream and vanilla until smooth. Beat in the flour, butter, baking powder and salt. Scrape the batter into the cake pan and smooth the surface with a spatula.

4Bake the cake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert onto a platter. Cut into wedges and serve warm.

MAKE AHEAD

1The cake can be stored in an airtight container for up to 2 days.

Recipe by Food & Wine's Justin Chapple

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