Apple Cranberry Upside Down Cake

Gluten Free Apple Cranberry Upside Down Cake

What could be better than a gluten free Apple Cranberry Upside Down Cake just in time for the fall holiday season.  The tart cranberries in this one are a bright addition to the more warmly spiced pumpkin and apple pies you've probably already got in your recipe box.  

The cranberries and sweet apples mingle together so nicely on the sweet sticky top layer. Then on the bottom there’s a dense buttery cake that I've lightened up just a little bit by replacing half of the butter in the original recipe with applesauce.  It’s fantastic by itself when friends come over coffee or if you’re serving this on a special occasion it wouldn't hurt to pick up some vanilla ice cream for the occasion.

Apple Cranberry Upside Down Cake

Prep time: 20 min

Bake time: 50-55 min

Ingredients

• 2 ½ cups gluten free Bisquick    
• ½ cup butter, melted
• 1 cup brown sugar, firmly packed
• ½ cup granulated sugar
• 3 eggs
• ½ cup applesauce
• 1 cup milk
• 2 tsp vanilla extract
• FOR THE TOPPING:
• 2 apples, peeled and cut into 8 wedges per apple
• 1 ½ cups fresh cranberries, rinsed and drained
• ½ cup butter, softened
• 1 cup brown sugar, firmly packed
• 1 tsp cinnamon

Video Tutorial: 

Instructions

1. Preheat the oven to 350°F (or 175 °C) and grease a 9x13 inch sheet cake pan.
2. In a medium bowl, stir together the softened butter, brown sugar, and cinnamon until you have a smooth paste then spread the mixture evenly over the bottom of the prepared pan. 
3. Top the mixture with the apple slices spaced evenly apart, then scatter the cranberries into the empty spaces and set the pan aside while you make the cake batter.
4. Using either a stand mixer or wire whisk, mix together the melted butter, brown sugar, sugar, eggs, applesauce, milk and vanilla until smooth. 
5. Add the gluten free Bisquick and mix until you have a smooth batter.
6. Spoon the batter over apples and cranberries being careful not to disturb the apple pattern on the bottom, and then gently smooth out the top.
7. Bake for 50-55 minutes or until a toothpick inserted comes out clean. 
8. Let the cake rest in the pan for 5 minutes then to remove it from the pan.  I like to place a piece of parchment paper over the cake then place a cutting board on top of the parchment then invert the cake out onto the cutting board. 

Notes:  Chill the cake for a few hours before slicing to get neat slices or serve it warm if you’d prefer a softer texture.  If you’re not following a gluten free diet you could substitute the gluten free Bisquick by stirring together the following ingredients: 2 ½ cups flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt