PAULA DEEN’S FALL BAKING 18¾ cup unsalted butter, softened and
divided
½ cup fi rmly packed light brown
sugar
1 Granny Smith apple, peeled and
sliced
1 Braeburn or Gala apple, peeled and
sliced
2 tablespoons fresh lemon juice
1 (12-ounce) bag fresh cranberries
¾ cup granulated sugar
2 large eggs
½ cup sour cream, room temperature
1 teaspoon vanilla extract
1 cup cake fl our
¾ teaspoon baking powder
¼ teaspoon baking soda
- Preheat oven to 350°.
- Place ¼ cup butter in a 9-inch round
cake pan. Place pan in oven until butter is
melted, about 5 minutes. Sprinkle brown
sugar onto butter. - In a medium bowl, toss together apples
and lemon juice. Arrange apple slices on
brown sugar.
4. Bake until bubbly, 10 to 15 minutes.
Remove from oven. Sprinkle cranberries
onto apple slices.
5. Meanwhile, in a large bowl, beat
granulated sugar and remaining ½ cup
butter with a mixer at medium speed
until fl uff y, 3 to 4 minutes, stopping to
scrape sides of bowl. Add eggs, one at
a time, beating well after each addition.
Add sour cream and vanilla, beating just
until combined.
6. In a medium bowl, sift together fl our,
baking powder, and baking soda. With
mixer on low speed, gradually add fl our
mixture to sugar mixture, beating until
combined. Gently spread batter onto
fruit.
7. Bake until golden brown and a wooden
pick inserted in center comes out clean,
40 to 45 minutes. Let cool in pan for
8 minutes. Run a knife around edges of
pan to loosen cake. Carefully invert cake
onto a serving plate. Let cool slightly;
serve warm.
Cranberry Apple
Upside-Down Cake
Makes 1 (9-inch) cake