Apple Cranberry Upside Down Cake
This Apple Cranberry Upside Down Cake recipe is a perfect Thanksgiving dessert recipe. The cranberries and apples mingle together with cinnamon and brown sugar on the sweet sticky top layer. On the bottom there’s a delightful buttery cake that is actually lighter than you think, because it’s lightened up by using half butter and half applesauce. And if you’re serving this on a special occasion, it wouldn’t hurt to pick up some vanilla ice cream.
Notes
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Preparation Time20 min
Cooking Time50 min
Ingredients
- 2 1/2 cups gluten free Bisquick
- 1/2 cup butter, melted
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup applesauce
- 1 cup milk
- 2 teaspoons vanilla extract
- TOPPING:
- 2 apples, peeled and cut into 8 wedges per apple
- 1 1/2 cup fresh cranberries, rinsed and drained
- 1/2 cup butter, softened
- 1 teaspoon cinnamon
Instructions
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Preheat the oven to 350 degrees F and grease a 9x13 inch sheet cake pan.
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In a medium bowl, stir together the softened butter, brown sugar, and cinnamon until you have a smooth paste then spread the mixture evenly over the bottom of the prepared pan.
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Top the mixture with the apple slices spaced evenly apart, then scatter the cranberries into the empty spaces and set the pan aside while you make the cake batter.
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Using either a stand mixer or wire whisk, mix together the melted butter, brown sugar, sugar, eggs, applesauce, milk and vanilla until smooth.
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Add the gluten free Bisquick and mix until you have a smooth batter.
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Spoon the batter over apples and cranberries being careful not to disturb the apple pattern on the bottom, and then gently smooth out the top.
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Bake for 50-55 minutes or until a toothpick inserted comes out clean.
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Let the cake rest in the pan for 5 minutes then to remove it from the pan. I like to place a piece of parchment paper over the cake then place a cutting board on top of the parchment then invert the cake out onto the cutting board.
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