Celebrate the holidays with a delectable Caramel Apple and Cranberry Upside-Down Cake – a swift and effortlessly stylish dessert! Imagine layers of moist goodness, infused with the sweetness of caramel, and adorned with a beautiful arrangement of apple slices and juicy cranberries. This delightful treat captures the essence of the season, making it perfect for a quick, yet impressive holiday dessert. Share the joy without sacrificing flavor or presentation. Your guests are sure to savor every festive bite!

For the Topping:

  • 1/4 cup unsalted butter
  • 2/3 cup brown sugar, packed
  • 1/2 cup fresh cranberries
  • 2 medium-sized organic Joyfully Grown Organic Granny Smith apples, peeled, cored, and sliced into 16th’s

For the Cake Batter:

  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or ½ regular milk + 1 tbsp. apple cider vinegar

Directions:

  1. Preheat your oven to 325°F (175°C). Grease a 9-inch round cake pan or cheese form pan.
  2. Prepare the Topping:
    Melt 1/2 cup of butter in a saucepan over medium heat. Stir in the brown sugar until it dissolves, and the mixture is smooth. Pour the caramel mixture into the bottom of the greased cake pan. Sprinkle cranberries evenly over the caramel and arrange apple slices on top.
  3. Prepare the Cake Batter:
    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.  In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.  Beat in eggs, one at a time, then add vanilla extract
  4. Combine and Bake:
    Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined.  Pour the batter over the caramel, cranberries, and apples in the cake pan.  Smooth the top with a spatula and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool and Serve:
    Allow the cake to cool in the pan for 10-15 minutes.
    Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Dust with powdered sugar if desired.

Enjoy your delicious Caramel Apple and Cranberry Upside-Down Cake!

Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard