Cranberry Apple Upside-Down Cake
Cranberry Apple Upside-Down Cake
Ingredients
- 5 red Delicious apples, peeled, seeded and sliced
- 2 cups (500 ml) fresh or frozen cranberries
- 3/4 cup (180 ml) sugar
- 1/3 cup (75 ml) water
- 2 tablespoons (30 ml) unsalted butter, softened
- 1/2 cup (125 ml) sugar
- 1 egg
- 1 teaspoon (5 ml) vanilla extract
- 1 3/4 cups (430 ml) flour
- 1 tablespoon (15 ml) baking powder
- 1 cup (250 ml) milk
Instructions
- Preheat the oven to 180 °C (350 °F). Butter a 25-cm (10-inch) Bundt pan.
- In a saucepan, cook the apples, cranberries, sugar and water over high heat until the liquid has evaporated. Cool slightly and spread over the bottom of the pan.
- In a bowl, cream the butter and sugar with an electric mixer. Add the egg and vanilla and blend well.
- In another bowl, combine the flour and baking powder. With a wooden spoon, stir in the dry ingredients alternately with the milk. Spread the batter over the topping. Bake in the middle of the oven for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool for 5 minutes. Gently loosen the cake from the pan with a knife and unmould onto a serving plate.
Cranberry Apple Upside-Down Cake