APPLE CRANBERRY UPSIDE-DOWN CAKE
Looking for a yummy dessert made using cranberry quick bread mix? Then check out this upside-down cake topped with apple and cranberries.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 10-inch ovenproof skillet or 10-inch deep dish pie pan. In small bowl, combine brown sugar and margarine; mix well. Spread in greased skillet. Arrange apple slices and cranberries over brown sugar mixture.
- In large bowl, combine all cake ingredients. Stir 50 to 75 strokes with spoon until mix is moistened. Spoon batter over fruit.
- Bake at 350°F. for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes. Invert cake onto serving plate. Cool 20 minutes. Serve warm or cool.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 29 g
APPLE-CRANBERRY UPSIDE-DOWN CAKE
Butter, sugar, apples and cranberries make the yummy upside-down part of a cozy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Melt butter in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven. Sprinkle brown sugar over butter. Arrange apple slices in single layer on brown sugar. Spoon cranberry sauce between apple slices.
- Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour batter over apples.
- Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Immediately loosen edge of cake by running knife around edge of pan. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes. Let cake stand at least 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 1 g
SLOW-COOKER CRANBERRY UPSIDE-DOWN CAKE
The slow cooker makes it a cinch to bake our moist and delicious Cranberry Upside-Down Cake made with Betty Crocker™ Super Moist™ Vanilla cake mix. Cook on high for 3 hours and use foil for easy removal.
Provided by Stephanie Wise
Categories Dessert
Time 3h20m
Yield 10
Number Of Ingredients 7
Steps:
- Spray 6-quart slow cooker with cooking spray. Line with foil, then spray foil.
- Stir together brown sugar and butter; spread evenly in bottom of slow cooker. Top with a single even layer of cranberries.
- In large bowl, beat cake mix, cranberry juice, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour evenly over cranberries in slow cooker.
- Cover; cook on High heat setting about 3 hours or until toothpick inserted in center comes out clean.
- Remove ceramic base from slow cooker; transfer to cooling rack to cool 10 minutes.
- Using foil as handles, carefully remove cake from slow cooker. Place large serving plate upside down on top of cake; quickly and carefully turn cake onto serving plate. Remove foil.
- Serve cake warm.
Nutrition Facts : ServingSize 1 Serving
APPLE CRANBERRY UPSIDE-DOWN CAKES
Cornmeal gives this upside-down cake a unique texture. Apples, cranberries and pecan make a delicious alternative to the typical pineapple and cherries. -Margee Berry, Trout Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.
Nutrition Facts : Calories 525 calories, Fat 27g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 332mg sodium, Carbohydrate 68g carbohydrate (42g sugars, Fiber 3g fiber), Protein 6g protein.
SLOW COOKER PINEAPPLE UPSIDE-DOWN CAKE
Draping paper towels over the top of the slow cooker helps absorb extra moisture and keeps this sweet, caramelized cake from getting soggy. We line the insert with a double layer of foil to prevent burning around the edges.
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
- Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
- Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
- Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.
- Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.
- Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.
- Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.
APPLE-CRANBERRY UPSIDE - DOWN CAKE
Provided by Food Network
Time 35m
Yield 2 cakes of 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan, melt butter and dissolve brown sugar.
- Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
- With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
- Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.
FRESH CRANBERRY UPSIDE-DOWN CAKE
Amazingly good cranberry upside-down cake - the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.
Provided by fondantfrenzy
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
- Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
- Mix flour, baking powder, and salt together in a bowl.
- Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
- Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
- Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
- Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
- Cut the cooled cake into wedges and top with whipped cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 71.3 g, Cholesterol 128.7 mg, Fat 29.9 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 18.4 g, Sodium 237.1 mg, Sugar 48.6 g
CRANBERRY APPLE CAKE
A moist and delicious treat with a great mix of flavors. Perfect for those unused cranberries from Thanksgiving. You can use a variety of pans depending on what you have. Baking times will vary based on the pan. Two loaf pans take about an hour.
Provided by stupidmonke
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
- Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
- Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 43.4 g, Cholesterol 31 mg, Fat 16.8 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 317.3 mg, Sugar 24 g
CRANBERRY UPSIDE-DOWN CAKE
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
- With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
- Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
UPSIDE DOWN APPLE & CRANBERRY COFFEE CAKE
Make and share this Upside Down Apple & Cranberry Coffee Cake recipe from Food.com.
Provided by CountryLady
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray.
- TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan.
- Place in the oven for 3 minutes or until mixture has melted.
- The mixture should be sticky.
- Place the apples and cranberry on top.
- CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer.
- In another bowl, stir together flour and baking powder.
- Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined.
- Spread it over the fruit in the pan.
- Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry.
- Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.
SLOW-COOKER APPLE PUDDING CAKE
A satisfying dessert, pudding cake is a superb treat on a chilly night. It has three separate layers-apples, cake and sauce-and I like to serve it in a bowl. -Ellen Schroeder, Reedsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.
Nutrition Facts : Calories 431 calories, Fat 17g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 461mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
UPSIDE-DOWN APPLE CAKE RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, milk, all-purpose flour, baking powder, salt, cinnamon, apples, butter, brown sugar
Provided by Camille Bergerson
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
- In a bowl, cream together the butter and sugar.
- Whisk in the eggs, vanilla and milk until fully incorporated.
- Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
- For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
- Pour the sauce into the greased cake pan.
- Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
- Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
- Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
- Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
- Garnish slices with vanilla ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 55 grams, Fat 34 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
SLOW-COOKER CRANBERRY APPLE PIE COBBLER RECIPE BY TASTY
Here's what you need: cranberry sauce, apple pie filling, yellow cake mix, butter, vanilla ice cream
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Pour cranberry sauce and apple pie filling into a slow cooker and evenly spread across the bottom.
- Pour cake mix into slow cooker in an even layer over apples and cranberry.
- Slice stick of butter into 8 slices and evenly distribute over cake mix.
- Cover and cook on high for 2 ½ hours.
- Server a la mode with vanilla ice cream or your favorite whipped cream.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 79 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, Sugar 52 grams
CRANBERRY UPSIDE - DOWN CAKE
I saw the origianl recipe in a Quick Cooking magazine. It called for fresh or frozen cranberries. I perfer the dried ones, but anyone can surely change it up a bit too. I've been making this cake every Holiday season now for about 4 years. It's always a huge hit. The cranberries make it look so festive, and taste oh so good. I've had many request for this recipe and I hope you enjoy it too!!
Provided by Daydasa
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice.
- Add water to juice to measure 1-1/4 cups; set aside.
- Pour butter into a greased 13 X 9 X 2 inch baking dish.
- Sprinkle brown sugar evenly over melted butter, then cranberries and walnuts.
- Top with pineapple.
- Keep all fairly even.
- In mixing bowl, combine dry cake mix, eggs, oil and reserved pineapple juice.
- Beat on medium speed for 2 minutes.
- Pour into prepared pan.
- Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before inverting onto a large serving platter.
- (Top will have an uneven appearance).
- Cool down to room temperature.
- Cover with plastic wrap until ready to serve.
Nutrition Facts : Calories 440.1, Fat 21.7, SaturatedFat 6.9, Cholesterol 74.1, Sodium 363.1, Carbohydrate 59.3, Fiber 1.8, Sugar 41.3, Protein 4.6
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