Apple Cranberry Upside-Down Cake Recipe

Ingredients

• 70 g unsalted butter, divided
• 110 g light brown sugar
• 2 medium firm apples, peeled, cored, and cut into thin wedges
• 90 g fresh or frozen cranberries
• 190 g all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon fine salt
• 140 g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 180 ml buttermilk

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Grease a 23 cm round cake pan and line the base with baking paper.

2. 2

   Melt 40 g butter and stir in the brown sugar. Spread the mixture across the lined base, then arrange the apple wedges in overlapping circles and scatter the cranberries into the gaps.

3. 3

   Whisk the flour, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.

4. 4

   Beat the remaining 30 g butter with the granulated sugar until well combined. Beat in the eggs one at a time, then add the vanilla.

5. 5

   Fold in one-third of the flour mixture, followed by half the buttermilk. Repeat, then fold in the remaining flour just until smooth.

6. 6

   Spoon the batter carefully over the fruit and level the top. Bake for 43 to 48 minutes, until a tester inserted in the center comes out clean.

7. 7

   Cool in the pan for 12 minutes. Run a thin knife around the edge, place a serving plate over the pan, and invert in one confident motion. Remove the paper and serve warm or at room temperature.