Upside Down Apple Cranberry Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.

Steps:

• Preheat the oven to 350F, spray 9-inch cake pan with vegetable spray.
• TOPPING: Stir together corn syrup, brown sugar, margarine and cinnamon in the cake pan.
• Place in the oven for 3 minutes or until mixture has melted.
• The mixture should be sticky.
• Place the apples and cranberry on top.
• CAKE: Combine the sugar, apple sauce, oil, egg, egg whites, vanilla and cinnamon in a large bowl, using a whisk or electric mixer.
• In another bowl, stir together flour and baking powder.
• Stir the dry ingredients into the apple sauce mixture in batches, alternating with the yogurt, making two additions of dry and one of wet, and then stir just until the mixture is combined.
• Spread it over the fruit in the pan.
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry.
• Let cool on a wire rack for 20 minutes, and then turn out onto a large platter.

Steps:

• Preheat oven to 350 degrees F. Cut apple in half and remove core. Cut each half into slices approximately 1/8-inch thick.
• 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.
• Sprinkle cranberries in bottom of nonstick or greased 9-inch cake pan. Arrange apple slices over cranberries, drizzling with brown sugar sauce. Set aside.
• In large bowl or mixer, beat butter with granulated sugar until thoroughly combined. Add apple sauce and egg.
• In separate bowl, mix together flour, baking soda and cinnamon. Gently blend into apple sauce mixture. Spoon batter over apples and cranberries, spreading evenly.
• Bake 30 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool 15 minutes before turning cake out onto wire rack to cool completely.

Steps:

• For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
• Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
• For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
• Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
• Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, melt butter and dissolve brown sugar.
• Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries.
• With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined.
• Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter.

Steps:

• In a large skillet, cook the apples, brown sugar and lemon juice in butter over medium heat until apples are tender. Stir in cranberries and pecans. Divide mixture evenly and place in 3 greased 6-1/2-in. cast-iron skillets., In a large bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and salt. In a small bowl, whisk the buttermilk, oil and egg. Stir into dry ingredients just until moistened. Pour over apple mixture., Bake at 400° until a toothpick inserted in the center comes out clean, 14-18 minutes. Carefully run a knife around edges of cakes to loosen. Cool for 3 minutes before inverting onto serving plates., In a small bowl, beat cream until it begins to thicken. Add sour cream and confectioners' sugar; beat until soft peaks form. Serve with warm cakes.

Steps:

• Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
• With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
• Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Preheat oven to 350 degrees farenheit.
• Rub the bottom and sides of an 8-inch round pan with 2 Tablespoons of the butter.
• In a small bowl, mix together 1/2 cup of the sugar, the cinnamon, allspice and orange zest.
• Sprinkle this mixture evenly over the bottom of the pan, then arrange cranberries in a single layer on top.
• Cream remaining 6 tablespoons of butter and 1/2 cup sugar until light and fluffy.
• Add egg and vanilla and mix until well combined.
• In another bowl, sift together flour, baking powder and salt.
• Add this to the egg and sugar mixture in several batches, alternating with with milk, until well combined.
• Spoon batter over cranberries, and even out the top.
• Bake on center rack of the oven until a toothpick inserted to the center of the batter comes out clean, 30-35 minutes.
• Let cool for 20 minutes, then run a kinfe around the edge of the cake.
• Place a platter over the top of the baking pan, and turn cake out onto platter.

Steps:

• Prepare the topping:
• Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix-you want a crumbly texture. Set aside.
• Assemble the cake:
• Grease an 8- inch round spring-form pan with butter. Set aside.
• Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
• Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
• Press the first piece of dough into the spring-form pan.
• Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
• Allow the cake to rest for 60 minutes.
• Preheat the oven to 350°F.
• Bake the cake in the middle of the oven for 55 minutes.
• Allow to sit for about 15 minutes, then remove it from the spring-form pan.
• Allow to cool before serving.

Steps:

• Heat oven to 350°. Melt butter in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven. Sprinkle brown sugar over butter. Arrange apple slices in single layer on brown sugar. Spoon cranberry sauce between apple slices.
• Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour batter over apples.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Immediately loosen edge of cake by running knife around edge of pan. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake a few minutes. Let cake stand at least 10 minutes before serving.