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Apple Upside Down Cake gives you two ways to turn your cake upside down.
Apples are my favorite fruit. I like them raw with honey or peanut butter.  I like them sautéed golden brown, mashed into chunky sauce or in pie, cake and cobbler.Â
I like apples so much that I used them inside and on top of this upside down cake.
I like apples so much that I used them inside and on top of this upside down cake.
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Apple Cranberry Upside Down Cake
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I dig recipes that you can adapt to what’s in season or in your pantry. This cake can be made with a variety of fruit you might find in a pie: apple, peach, pear, or plum.  Craving chocolate or nuts? Substitute frozen chocolate pieces and chopped toasted pecans, for example, instead of fruit.
Use fresh fruit, like the apple cake above or canned fruit, like the peach cake below. (The blueberries in the peach cake are fresh but use them sparingly because they release lots of juice!)
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Well drained, canned fruit like peaches or cherries work well in upside down cake.Â
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A combination of fruits adds both texture and visual appeal.  We eat with our eyes, after all. Design the fruit pattern by setting the small pieces of fruit down first. Then layer the bigger slices evenly on top, in a spiral fashion or just tossed in for a rustic look.Â
Add in one and a half cups of fruit slices and a fourth of a cup of small berries/ chopped dried fruit. If you add too much fruit, the cake around the fruit won’t cook.
Add in one and a half cups of fruit slices and a fourth of a cup of small berries/ chopped dried fruit. If you add too much fruit, the cake around the fruit won’t cook.
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The good news is that this cake requires no electric mixer and only 4 tablespoons of butter. You can replace some of the fat with plain applesauce ( no added sugar) and buttermilk.Â
Don’t have buttermilk? Use 1/2 cup milk or cream mixed together with a teaspoon of fresh lemon juice (or white vinegar). Stir the milk + lemon juice or vinegar well and let sit for a few minutes before adding it to the other wet ingredients.
Don’t have buttermilk? Use 1/2 cup milk or cream mixed together with a teaspoon of fresh lemon juice (or white vinegar). Stir the milk + lemon juice or vinegar well and let sit for a few minutes before adding it to the other wet ingredients.
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Choose a variety of apples, like Pink Lady, Jazz or Jonagold.Â
Serving idea: sauté 4 apples and reserve half to serve later with the cake.
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After the cake cools for about ten minutes, set a plate on the top of the cake pan and flip the cake over so the fruit’s on top. It’s delicious and pretty enough to bring to your next potluck or party.
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 *Chocolate chunk chips & toasted nuts and/or sweetened shredded coconut *Apples & blackberries with 1 T each sugar & orange zest *Cherries & toasted slivered almonds *Pineapple (canned) & 1 T lime zest *Blueberries & Pears tossed in honey & 1 T lemon zest *Your favorite pie filling (1½ cups) Â
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[tasty-recipe id=”7547″]
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It looks delicious!
Thanks, Sarah! 😀