Upside Down Apple Cranberry Coffee Cake
Transform your dessert routine with this Upside Down Apple Cranberry Coffee Cake, a show-stopping treat that combines the warming flavors of spiced apples and tart cranberries with a buttery, caramelized topping. Perfectly soft and moist, thanks to a rich batter infused with sour cream and milk, this cake is baked upside down to reveal a stunning fruit layer when flipped. Hints of cinnamon and nutmeg add cozy autumnal warmth, elevating this recipe into a crowd-pleasing delight. Whether you serve it warm with whipped cream or as a centerpiece for brunch, this sweet and tangy coffee cake is irresistibly festive and easy to make in just one hour. Perfect for holiday gatherings or cozy afternoons, it’s a dessert you’ll want to bake again and again.
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Recipe Information
Ingredients
- 10 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 cup Cranberries (fresh or frozen)
- 1 large Apple (peeled, cored, and thinly sliced)
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cup Granulated sugar
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 0.5 cup Milk
- 0.5 cup Sour cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
In a small saucepan, melt 4 tablespoons of butter over low heat. Once melted, stir in the brown sugar and cook until the mixture is smooth and bubbling, about 1 minute. Pour the mixture evenly into the prepared cake pan.
Sprinkle the cranberries evenly over the caramel layer, followed by the thinly sliced apple in an overlapping pattern. Set the pan aside.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the remaining 6 tablespoons of butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.
In a measuring cup or small bowl, mix together the milk and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk-sour cream mixture. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter evenly over the apple and cranberry layer in the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen, then carefully invert the cake onto a serving platter. Gently peel off the parchment paper.
Let the cake cool for another 15 minutes before serving. Serve warm or at room temperature. Optionally, top with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 338.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 540 mg | 42% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
