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Harvest Apple Cranberry Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Harvest Apple Cranberry Cake Recipe

Brilliant red cranberries and tender slices of apple crown this tasty autumn version of an old favorite: upside down cake.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
12 to 16 servings

Ingredients

Choose your measure:

Topping

  • 1 tablespoon melted butter
  • 1 tablespoon boiled cider, optional
  • 1 1/2 cups fresh or frozen whole cranberries
  • 1 cup peeled diced fresh apple (about 1 medium-large apple)
  • 1/4 cup sugar

Cake

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan.
  2. To make the topping: Drizzle the 1 tablespoon butter and boiled cider into the bottom of the pan.
  3. Mix the cranberries and diced apples, and spread into the pan. Sprinkle with the sugar.
  4. To make the cake: Stir together the cake ingredients, mixing until smooth.
  5. Spread the batter over the fruit in the pan.
  6. Bake the cake for 35 to 40 minutes, until the center feels firm when pressed, and a toothpick inserted into the middle comes out clean.
  7. Remove the cake from the oven, and invert it over a heatproof serving plate. Wait a few seconds, then carefully lift off the pan. Scrape any stuck-on fruit in the pan back onto the cake.
  8. Serve warm or at room temperature. Whipped cream is a suitable accompaniment.