Rows of sweet apple slices are topped with tart cranberries in this pretty upside-down cake.

Ruth Cousineau
Source: EatingWell Magazine, November 1997

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Recipe Summary

total:
1 hr 15 mins
Servings:
9
Nutrition Profile:
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Ingredients

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Directions

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  • 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; protein 4.7g 9% DV; carbohydrates 43.3g 14% DV; exchange other carbs 3; dietary fiber 1.3g 5% DV; sugars 30.4g; fat 4.8g 8% DV; saturated fat 2.2g 11% DV; cholesterol 68.8mg 23% DV; vitamin a iu 172.5IU 3% DV; vitamin c 1.8mg 3% DV; folate 38.5mcg 10% DV; calcium 14mg 1% DV; iron 1.1mg 6% DV; magnesium 6.6mg 2% DV; potassium 85.2mg 2% DV; sodium 107.3mg 4% DV; thiamin 0.1mg 10% DV.