Rows of sweet apple slices are topped with tart cranberries in this pretty upside-down cake. Source: EatingWell Magazine, November 1997

Ruth Cousineau
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • Soak cranberries in Calvados (or cider) in a small bowl until softened, about 10 minutes.

  • Use 2 teaspoons butter to thickly coat bottom and lightly coat sides of a 9-inch square or 7-by-11-inch baking pan. Spread 1/2 cup brown sugar evenly in bottom of pan. Make 3 rows of apple slices over sugar, overlapping them slightly. Sprinkle with reserved cranberries.

  • Melt remaining 4 teaspoons butter. Set aside.

  • Finely grind Zwieback in a food processor. Add flour and salt and process until well combined.

  • Combine eggs, egg whites, vanilla and remaining 1/2 cup brown sugar in a large mixing bowl. Beat with an electric mixer on high speed until thick and pale, about 5 minutes. With mixer at low speed, add reserved Zwieback mixture and melted butter, beating until just combined. (Do not overmix.) Spoon over the fruit in prepared pan.

  • Bake cake until top is golden and springs back when touched lightly, 30 to 35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert cake onto a wire rack and let cool completely.

Nutrition Facts

227 calories; 4.8 g total fat; 2.2 g saturated fat; 69 mg cholesterol; 107 mg sodium. 85 mg potassium; 43.3 g carbohydrates; 1.3 g fiber; 30 g sugar; 4.7 g protein; 172 IU vitamin a iu; 2 mg vitamin c; 39 mcg folate; 14 mg calcium; 1 mg iron; 7 mg magnesium;