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Apple-Cranberry Upside Down Cake




Source of Recipe


Culinary Cafe


Recipe Link: http://culinarycafe.com

List of Ingredients




1/2 cup coarsely chopped dried cranberries

2 tablespoons Calvados or apple cider

6 teaspoons butter, softened

1 cup packed light brown sugar

2 large Granny Smith apples, peeled, cored and sliced

5 Zwieback toasts (1-1/2 ounces)

3/4 cup all-purpose flour

1/4 teaspoon salt

3 large eggs

2 large egg whites

1 teaspoon pure vanilla extract


Recipe



1. Preheat oven to 350 degrees F. In a small bowl, soak cranberries in Calvados (or cider) until softened, about 10 minutes.

2. Use 2 teaspoons butter to thickly coat bottom and lightly coat sides of a 9-inch square or 7-x-11-inch baking pan. Spread 1/2 cup brown sugar evenly in bottom of pan. Make 3 rows of apple slices over sugar, overlapping them slightly. Sprinkle with reserved cranberries. Set aside.

3. Melt remaining 4 teaspoons butter. Set aside. In a food processor, finely grind Zwieback. Add flour and salt and process until well combined.

4. In a Large mixing bowl, combine eggs, egg whites, vanilla and remaining 1/2 cup brown sugar. Beat with an electric mixer on high speed until thick and pale, about 5 minutes. With mixer at low speed, add reserved Zwieback mixture and melted butter, beating until just combined. (Do not over mix.) Spoon over fruit in prepared pan.

5. Bake cake for 30 for 35 minutes, or until top is golden and springs back when touched lightly. Transfer pan to a wire rack and let cool for 5 minutes. Invert cake onto a wire rack and let cool completely.