Description
This Apple Cranberry Upside Down Bundt Cake is a delightful autumn-inspired dessert featuring tender apple rings and tart cranberries caramelized with brown sugar and cinnamon. Baked in a bundt pan, the cake is moist and fluffy with warm spice notes, making it perfect for cozy gatherings and holiday celebrations.
Ingredients
Scale
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
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 Bundt Pan: Grease and flour a bundt pan thoroughly or use a generous amount of baking spray to ensure the cake releases easily after baking. 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 at the bottom of the prepared bundt pan and sprinkle the cranberries evenly over the apples. Pour the brown sugar mixture over the fruit to coat them well. Set this aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly blended.
- Combine Wet Ingredients with Dry: Add the softened butter to the dry ingredients and beat the mixture until crumbly. Then incorporate the eggs, vanilla extract, cinnamon, and milk. Beat the batter for 3 to 4 minutes until it becomes smooth and fluffy.
- Assemble and Bake: Pour the prepared cake batter evenly over the fruit layer in the bundt pan. Place the pan in the preheated oven and bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Flip: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then carefully invert the bundt pan onto a serving plate to reveal the caramelized apple and cranberry topping. Let the cake cool completely before slicing and serving.
- Serve and Store: Slice the cake and serve as is or with a scoop of ice cream or whipped cream for extra indulgence. Store the cake covered at room temperature to maintain freshness.
Notes
- You can arrange the apple rings flat or upright in the bundt pan grooves depending on your preference; both presentations look beautiful.
- Be generous when spraying the bundt pan, as the brown sugar caramel topping can stick; alternatively, use a homemade cake release for best results.
- Store the cake at room temperature, covered, to keep it moist and fresh.
- This cake pairs wonderfully with vanilla ice cream or freshly whipped cream for a delicious dessert.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
