Upside-Down Double Apple Coffee Cake

READY IN: 55mins
Recipe by Virginia Cherry Blo

From Back of the Box Cooking Cookbook. Courtesy of Mott's LLP

Top Review by Susie D

We enjoyed this cake. It was a nice size, the texture was good, and loaded with fruit & nuts. I discovered I was out of dried cranberries after I started the recipe so replaced them with golden raisens. I also added a half cup of chopped walnuts. The cake baked within the time specified and released easily from the pan. Thank you for sharing a recipe I'll use again! Made for ZWT6 ~Germany.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cut apple in half and remove core. Stir together brown sugar and water in medium saucepan. Add apple slices. Cook, stirring gently over medium heat, until apple slices are softened, about 5 minutes.
  3. Sprinkle cranberries in bottom of nonstick or greased 9-inch cake pan. Arrange apple slices over cranberries, drizzling with brown sugar sauce. Set aside.
  4. In large bowl or mixer, beat butter with granulated sugar until thoroughly combined. Add apple sauce and egg.
  5. In separate bowl, mix together flour, baking soda, and cinnamon. Gently blend into applesauce mixture. Spoon batter over apples and cranberries, spreading evenly.
  6. Bake 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool 15 minutes before turning cake onto wire rack to cool completely.

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