Recipe Image

Apple-Cranberry Upside-Down Cake

  • 30 m
  • 1 h 15 m
Ruth Cousineau
“Rows of sweet apple slices are topped with tart cranberries in this pretty upside-down cake.”


    • ½ cup coarsely chopped dried cranberries
    • 2 tablespoons Calvados, or apple cider
    • 6 teaspoons butter, softened, divided
    • 1 cup packed light brown sugar, divided
    • 2 large Granny Smith apples, peeled, cored and sliced
    • 5 Zwieback toasts, (1½ ounces)
    • ¾ cup all-purpose flour
    • ¼ teaspoon salt
    • 3 large eggs
    • 2 large large egg whites
    • 1 teaspoon vanilla extract


  • 1 Preheat oven to 350°F.
  • 2 Soak cranberries in Calvados (or cider) in a small bowl until softened, about 10 minutes.
  • 3 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 ½ cup brown sugar evenly in bottom of pan. Make 3 rows of apple slices over sugar, overlapping them slightly. Sprinkle with reserved cranberries.
  • 4 Melt remaining 4 teaspoons butter. Set aside.
  • 5 Finely grind Zwieback in a food processor. Add flour and salt and process until well combined.
  • 6 Combine eggs, egg whites, vanilla and remaining ½ 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.
  • 7 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.
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