Harvest Upside-Down Cake

 

1/3

cup butter or margarine

1/2

cup packed brown sugar

2

medium cooking apples, peeled and sliced

1/2

cup whole berry cranberry sauce

1 1/3

cups Gold Medal® all-purpose flour

1

cup granulated sugar

2

teaspoons baking powder

1/2

teaspoon salt

1/3

cup butter or margarine, softened

2/3

cup milk

1

teaspoon vanilla

1

egg

• 1 Heat oven to 350°. Melt 1/3 cup butter in heavy 10-inch ovenproof skillet or square pan, 9 x 9 x 2 inches, in oven. Sprinkle brown sugar evenly over butter. Arrange apple slices in row around edge of skillet. Arrange remaining slices in 2 more rows in skillet. Spoon cranberry sauce between rows.
• 2 Mix flour, granulated sugar, baking powder and salt in large bowl. Add 1/3 cup butter, milk and vanilla. Beat on medium speed 2 minutes, scraping bowl constantly. Add egg. Beat on medium speed 2 minutes, scraping bowl frequently. Pour over fruit in skillet.
• 3 Bake about 50 minutes or until toothpick inserted in center of cake comes out clean. Immediately place heatproof serving plate upside down onto skillet; turn plate and skillet over. Leave skillet over cake a few minutes (brown sugar mixture will run down over cake); remove skillet.