Table of Contents

Upside Down Apple & Cranberry Coffee Cake

The scent of cinnamon and baked apples is my personal time machine. One whiff, and I’m instantly transported back to my grandmother’s kitchen, a haven of warmth and love. While she was famous for her apple pie, I remember one Thanksgiving where, on a whim, she decided to try an upside-down apple cake. The tart cranberries she tossed in were a stroke of genius, creating a sweet-tart symphony that we devoured in minutes. This recipe is my homage to that happy accident, a little slice of home no matter where I am.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25-35 minutes
Total Time: 40-50 minutes
Servings: 16
Yield: 1 coffee cake
Dietary Type: Vegetarian

Ingredients

For the Topping:

¼ cup corn syrup
¾ cup brown sugar, packed
1 tablespoon margarine or 1 tablespoon butter
½ teaspoon ground cinnamon
1 ½ cups apples, peeled and thinly sliced
¼ cup dried cranberries

For the Cake:

¾ cup granulated sugar
⅓ cup unsweetened applesauce
¼ cup vegetable oil
1 large egg
2 large egg whites
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ cup low-fat yogurt

Equipment Needed

9-inch cake pan
Vegetable spray
Large mixing bowl
Small mixing bowl
Whisk or electric mixer
Wire rack
Large platter

Instructions

Preheat the oven to 350°F (175°C). Thoroughly spray a 9-inch cake pan with vegetable spray. This step is crucial to prevent the cake from sticking when you invert it later.
Prepare the Topping: In the prepared cake pan, stir together the corn syrup, brown sugar, margarine (or butter), and cinnamon. Ensure the brown sugar is well incorporated; any lumps will affect the caramelization.
Place the cake pan in the preheated oven for 3 minutes, or until the mixture has melted. This creates the sticky, caramelized base for the apples and cranberries. Keep a close eye on it to prevent burning.
Remove the pan from the oven. The mixture should be melted and sticky. If it’s not quite there, return it to the oven for another minute or two, checking frequently.
Arrange the apple slices and dried cranberries evenly over the melted sugar mixture. You can create a decorative pattern if you like, but ensure the entire surface is covered. This is the “upside-down” part, so presentation matters!
Prepare the Cake Batter: In a large bowl, combine the granulated sugar, applesauce, vegetable oil, egg, egg whites, vanilla, and cinnamon. Use a whisk or an electric mixer to blend these ingredients until well combined and smooth. The applesauce adds moisture and a subtle apple flavor to the cake.
In a separate bowl, stir together the flour and baking powder. Make sure the baking powder is evenly distributed to ensure a good rise.
Gradually stir the dry ingredients into the applesauce mixture in batches, alternating with the yogurt. Make two additions of dry ingredients and one addition of yogurt. Begin and end with the dry ingredients. This method prevents overmixing and ensures a tender cake. Stir just until the mixture is combined. Do not overmix, as this will develop the gluten in the flour and result in a tough cake. A few lumps are okay.
Carefully spread the cake batter evenly over the fruit in the cake pan. Be gentle so as not to disturb the apple and cranberry arrangement underneath.
Place the cake pan in the center of the oven and bake for 25 to 35 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness at the 25-minute mark. The cake should be golden brown on top.
Remove the cake from the oven and let it cool on a wire rack for 20 minutes. This allows the cake to firm up slightly, making it easier to invert.
After 20 minutes, carefully invert the cake onto a large platter. If the cake is sticking, gently run a knife around the edges of the pan to loosen it.

Expert Tips & Tricks

Crisp Apples are Key: Use firm, crisp apples like Honeycrisp, Fuji, or Granny Smith for the best texture and flavor. Softer apples can become mushy during baking.
Brown Sugar Matters: Light or dark brown sugar can be used, but dark brown sugar will impart a richer, molasses-like flavor.
Don’t Overmix: Overmixing the cake batter develops the gluten, resulting in a tough cake. Mix only until just combined.
Room Temperature Ingredients: For the best rise and texture, use room temperature eggs and yogurt.
Prevent Sticking: Ensure the pan is thoroughly greased with vegetable spray. You can also dust the pan with flour after spraying for added insurance.
Caramel Variation: For a deeper caramel flavor, add a pinch of salt to the corn syrup and brown sugar mixture before melting it in the oven.

Serving & Storage Suggestions

Serve the Upside Down Apple & Cranberry Coffee Cake warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

To store leftovers, cover the cake tightly with plastic wrap or store it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat, warm individual slices in the microwave for 20-30 seconds or bake the entire cake in a preheated oven at 350°F (175°C) for 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	183.6 kcal	N/A
Calories from Fat	42 g	23%
Total Fat	4.7 g	7%
Saturated Fat	0.8 g	3%
Cholesterol	13.7 mg	4%
Sodium	63.6 mg	2%
Total Carbohydrate	33.9 g	11%
Dietary Fiber	0.8 g	3%
Sugars	22.5 g	N/A
Protein	2.3 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to add a binder like xanthan gum if your blend doesn’t already contain it.
Dairy-Free: Use a dairy-free margarine and a plant-based yogurt alternative like soy, almond, or coconut yogurt.
Spice it Up: Add a pinch of ground cloves, nutmeg, or allspice to the cake batter for a warmer, more festive flavor.
Other Fruits: Experiment with other fruits like pears, peaches, or plums.
Nuts: Add chopped pecans or walnuts to the topping for extra crunch and flavor.
Citrus Zest: Add lemon or orange zest to the batter for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cranberries instead of dried?

A: Yes, you can use fresh cranberries, but you may want to reduce the amount slightly as they are more tart than dried cranberries. Consider tossing them with a tablespoon of sugar before adding them to the topping.

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake a day ahead of time. Allow it to cool completely, then cover it tightly with plastic wrap and store it at room temperature.

Q: My cake stuck to the pan when I tried to invert it. What can I do?

A: If the cake sticks, try placing the pan over a low burner on the stovetop for a minute or two. The heat will help to loosen the caramelized topping. You can also try running a thin knife around the edges of the pan.

Q: Can I freeze this cake?

A: Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.

Q: Can I use a different size cake pan?

A: While a 9-inch cake pan is recommended for best results, you can use an 8-inch pan, but the cake may be slightly thicker and require a longer baking time. Avoid using smaller pans, as the batter may overflow.

Final Thoughts

This Upside Down Apple & Cranberry Coffee Cake is more than just a recipe; it’s a celebration of flavors and memories. Whether you’re baking it for a special occasion or simply to brighten a weekday afternoon, I encourage you to give it a try. Don’t be afraid to experiment with different fruits and spices to create your own unique twist. And, most importantly, share it with loved ones and enjoy the sweet moments it brings. Bon appétit!

Upside Down Apple & Cranberry Coffee Cake Recipe