Wednesday, 2 January 2013

Cranberry and apple upside-down cake

Yes, I still have some cranberries which I got when I shopped after Christmas. These bargain cranberries have a really great flavour and very fresh. I used these beauties for my good old upside-down caramel cake. 
The cake looks very cheering on a cold winter day. :) 

Ingredients  (for 19cm round cake tin)

  • 5 oz plain flour or selfraising flour 
  • 5 oz caster sugar
  • 5 oz butter or low-fat spread 
  • 2 teaspoons baking powder (no need if you use selfraising flour)
  • 2 eggs
  • 1 tsp milk 
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 100g cranberries
  • 1 small apple
  • for caramel: 3 oz granulated sugar + 3 tablespoon water

Method

To make the caramel sauce: 

  • Place the granulated sugar and water into a stainless steel pan.
  • Stir over a low heat until the sugar has dissolved and there are no granules.
  • Remove the spoon and increase the heat.
  • Boil until a golden straw colour and immediately pour into a tin. 



  1. Preheat oven to 180 °C.  
  2. Place cranberries and chopped apple in the cake tin when the caramel is cool and set.
  3. Put all ingredients (butter, sugar, flour, lemon juice, vanilla, eggs and milk) in a bowl.
  4. Mix with electric whisk.  
  5. Pour the mixture on top of the cranberries and chopped apple.
  6. Bake in a pre-heated oven for about 30-40 minutes. When the cake cools down turn the cake tin upside down.