Upside-down Cranberry Apple Cake

Few things in life make my heart go pitter-pat like a good dessert.

A warm brownie ala mode? Be still my heart.

A chewy, soft meringue? Good gravy!

A dense, sugary pie filling? Alright!!! I can’t take it any more!

And this. This dessert is truly exceptional. My whole family agrees.

And you will too.

Upside-down Cranberry Apple Cake

{original recipe credit to Ina Garten, Barefoot Contessa: How easy is that? Cookbook}


  • 12 ounces fresh cranberries, picked over for stems and then washed
  • 1 large granny smith apple, small diced
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon grated orange zest (you will get this from about 2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 tsp ground cinnamon, divided
  • 2 large eggs, room temperature
  • 1 cup + 1 tablespoon granulated sugar
  • 1/4 cup sour cream
  • 1 stick unsalted melted butter, slightly cooled
  • 1 1/2 tsp vanilla extract


1. Preheat the oven to 325 degrees F.

2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Stir thoroughly & set aside.


3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes until nice, smooth, and thick. With the mixer on medium, add 1 cup of the granulated sugar in slowly, then the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.


A beautiful batter.


4. Pour the fruit mixture evenly into a 10-inch glass pie plate.


I adore the colors in this cake. Just exquisite! Perfect for fall and wintertime.

5. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar with the 1/8 teaspoon of cinnamon and sprinkle it evenly over the batter. This will create the most decadent sugar, cinnamony, and crispy topping.



6. Bake for 50 to 55 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges.


Serve warm or at room temperature. Preferably with ice cream. I mean, you don’t have to but… why wouldn’t you?


Absolutely delicious, tart, sweet, and decadent. This is a keeper.


3 thoughts on “Upside-down Cranberry Apple Cake

  1. Pingback: A Look Back | A Still Magnolia

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