“This is a great breakfast, brunch, after-dinner cake to serve with hot coffee or tea and the “best ever” upside-down cake recipe that I’ve ever made.” -Karen
Servings: 12
You’ll need:
1/4 cup light brown sugar
2 Tbsp. light butter
1 tsp. lemon juice
2 Red Delicious apples, peeled, cored and sliced
2 Tbsp. water
1/3 cup dried cranberries
1-1/4 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg
1 tsp. vanilla extract
Buttery non-stick cooking spray
Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with non-stick cooking spray.
In a large non-stick skillet, combine brown sugar, butter and lemon juice. Set heat to medium-low and cook, stirring frequently, until the butter melts and the sugar dissolves; about 3 minutes. Add the sliced apples and water; cook about 7-10 minutes, stirring frequently on medium-high heat, until apples are tender and golden in color.
Arrange the apple slices and cranberries in a “flat as possible” single layer in the non-stick coated baking pan. Top with any remaining cranberries and brown sugar mixture. Set aside.
In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda. In a separate medium bowl whisk together buttermilk, oil, egg and vanilla extract. Slowly add the buttermilk vanilla mixture to the flour mixture, while stirring, until fully incorporated into a smooth cake batter.
Pour the batter evenly over the cranberry-apple mixture. Bake about 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool about 10-15 minutes. Run a very thin plastic knife or spatula around the cake to lossen it from the pan. Invert it onto a serving plate and lift off the pan. Serve while still warm or allow to complete cool and store in a covered cake container, until ready to serve…enjoy!
Karen’s Note: This low-sugar, low in saturated fat cake is a wonderful dessert idea and surprisingly sweet enough for any “sweet tooth”!
Servings: 12
You’ll need:
1/4 cup light brown sugar
2 Tbsp. light butter
1 tsp. lemon juice
2 Red Delicious apples, peeled, cored and sliced
2 Tbsp. water
1/3 cup dried cranberries
1-1/4 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg
1 tsp. vanilla extract
Buttery non-stick cooking spray
Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with non-stick cooking spray.
In a large non-stick skillet, combine brown sugar, butter and lemon juice. Set heat to medium-low and cook, stirring frequently, until the butter melts and the sugar dissolves; about 3 minutes. Add the sliced apples and water; cook about 7-10 minutes, stirring frequently on medium-high heat, until apples are tender and golden in color.
Arrange the apple slices and cranberries in a “flat as possible” single layer in the non-stick coated baking pan. Top with any remaining cranberries and brown sugar mixture. Set aside.
In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda. In a separate medium bowl whisk together buttermilk, oil, egg and vanilla extract. Slowly add the buttermilk vanilla mixture to the flour mixture, while stirring, until fully incorporated into a smooth cake batter.
Pour the batter evenly over the cranberry-apple mixture. Bake about 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool about 10-15 minutes. Run a very thin plastic knife or spatula around the cake to lossen it from the pan. Invert it onto a serving plate and lift off the pan. Serve while still warm or allow to complete cool and store in a covered cake container, until ready to serve…enjoy!
Karen’s Note: This low-sugar, low in saturated fat cake is a wonderful dessert idea and surprisingly sweet enough for any “sweet tooth”!
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