Description
This Apple Cranberry Upside Down Bundt Cake is a delightful twist on traditional upside-down cakes, combining the tartness of fresh cranberries with the sweetness of caramelized apple rings. The moist cinnamon-spiced cake bakes around a rich buttery brown sugar topping and fruit layer, creating a visually stunning and delicious dessert perfect for fall gatherings or any special occasion.
Ingredients
Scale
For the topping:
- ½ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- ½ teaspoon cinnamon
- 10 sliced apple rings
- ½ cup fresh or frozen cranberries
For the cake:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¾ cup milk
Instructions
- Prepare the pan and preheat oven: Grease and flour a bundt pan generously or use a baking spray to ensure easy release. Preheat your oven to 350°F (175°C).
- Make the topping: In a small bowl, mix the melted butter, brown sugar, and cinnamon until combined. Arrange a layer of apple rings evenly at the bottom of the prepared bundt pan, then scatter the cranberries over the apples. Pour the brown sugar mixture evenly over the fruit to create the luscious topping.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly mixed.
- Cream butter and add wet ingredients: Add the softened butter to the dry mixture and beat until it becomes crumbly. Then incorporate the eggs one at a time, followed by the vanilla extract, cinnamon, and milk. Beat the batter for 3-4 minutes until it is smooth, fluffy, and well combined.
- Bake the cake: Pour the batter carefully over the fruit and caramel topping in the bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 50-55 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and invert: Allow the cake to cool in the bundt pan for about 10 minutes. Then, gently invert the cake onto a serving plate so the caramelized fruit topping is on display. Let the cake cool completely before slicing.
- Serve and store: Slice and enjoy as is or paired with a scoop of ice cream or fresh whipped cream. Store any leftovers covered at room temperature to maintain freshness.
Notes
- You can arrange the apple rings flat or vertically in the grooves of the bundt pan; both arrangements look beautiful once the cake is inverted.
- Be generous with pan spray to prevent the sticky caramel topping from sticking to the pan, or use a homemade cake release for best results.
- This cake stores well at room temperature covered and tastes fantastic alongside ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice (1/16 cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
