Harvest Upside-Down Cake

Harvest Upside-Down Cake

Enjoy this delicious cranberry and apple cake that’s baked upside down – perfect for a dessert.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

10

servings

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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Special Touch
Melt away the chill of late fall with this warm, homey dessert. Top with a dollop of sweetened whipped cream or a scoop of cinnamon ice cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 345
    • (Calories from Fat 115),
  • Total Fat 13g
    • (Saturated Fat 8g,),
  • Cholesterol 55mg;
  • Sodium 320mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 1g,
  • Protein 3g;
*Percent Daily Values are based on a 2,000 calorie diet.