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.