Apple-Cranberry Upside Down Cake
Apples and cranberries are unexpected in this unique upside down cake.
Ingredients
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 cup Hiland Butter
- 1 cup sugar
- 1 Hansens egg
- 1 teaspoon Griffins Vanilla
- 1 cup Hiland Sour Cream
- 1 cup Shawnee Mills Flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup Hiland Milk
- 1 Granny Smith apple, sliced
- 1 cup fresh or frozen cranberries
- Grease an 8-inch round or square cake pan. Preheat the oven to 350 degrees.
- In a small bowl, whisk 1 cup sugar, cinnamon and allspice. Sprinkle in the pan.
- With an electric mixer, combine butter and 1 cup sugar, beating until light and fluffy. Add egg and vanilla, mixing until incorporated.
- In a small bowl, whisk flour, baking powder and salt. Blend into butter mixture. On low speed, beat in milk until the batter is smooth.
- Place apple slices and cranberries in a pan, arranging on top of the sugar-cinnamon mixture. Spoon batter over apple and cranberries. Bake for 30 minutes or until a wooden pick comes out clean.
- Cool in pan on a wire rack for 10 minutes. Then, using pot holders, turn out cake onto a large plate or platter.