Apple Cranberry Upside-Down Cake: A Cozy Fall Favorite

Have you ever flipped a cake and gasped at how gorgeous it looks? That’s exactly what happens with this apple cranberry cake. It’s buttery, gently tart, and oh-so-moist — a dessert that feels like autumn in every bite. I love making it for Thanksgiving brunch or any chilly weekend afternoon when my kitchen smells like caramelized apples and cinnamon. Trust me, this one never lasts more than a day at my house!

Prep Time	20 minutes
Cook Time	45–50 minutes
Total Time	1 hour 10 minutes
Servings	8–10 slices
Difficulty	Medium
Calories	~320 per serving (est.)

---

How To Make Apple Cranberry Cake

A. Essential Equipment

You won’t need much for this cozy upside-down cake recipe — just a few basics:

• 9-inch round cake pan or cast iron skillet
• Mixing bowls (one large, one medium)
• Whisk and rubber spatula
• Electric hand or stand mixer
• Cooling rack

B. Ingredients

For the Topping

• 3 tablespoons unsalted butter
• ½ cup light brown sugar, packed
• 2 medium apples, peeled, cored, thinly sliced
• 1 cup fresh or frozen cranberries

For the Cake Batter

• 1 cup all-purpose flour
• ½ cup fine cornmeal (adds amazing texture!)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (or Greek yogurt)
• ¼ cup milk

Substitution Table

Ingredient	Substitution	Note
All-purpose flour	1:1 gluten-free blend	Still tender and moist
Cornmeal	Fine semolina	Slightly denser texture
Butter	Coconut oil	Subtle coconut aroma
Sour cream	Greek yogurt	Adds the same tang and richness
Brown sugar	Coconut sugar	Deeper caramel flavor

C. Instructions

1. Preheat your oven to 350°F (175°C).
   Grease a 9-inch round cake pan and line the bottom with parchment.
2. Make the caramel topping.
   In a small saucepan, melt butter over medium heat. Stir in brown sugar until it’s smooth and bubbling. Pour this mixture into your prepared pan, tilting to spread evenly.
3. Arrange the fruit.
   Fan apple slices neatly over the caramel base (no need for perfection—trust me, rustic looks beautiful once baked). Sprinkle the cranberries evenly on top.
4. Prepare the dry ingredients.
   In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
5. Cream the butter and sugar.
   In a large bowl, beat butter and granulated sugar together for 2–3 minutes, until light and fluffy. Add eggs one at a time, then mix in vanilla.
6. Combine wet and dry.
   Mix in half the dry ingredients, then the sour cream and milk, followed by the remaining dry mix. Don’t overmix — the batter should look thick and creamy.
7. Bake the cake.
   Carefully spoon the batter over your fruit layer, smoothing it out gently. Bake for 45–50 minutes, until golden and a toothpick comes out clean.
8. Cool and invert.
   Let the cake rest for 10 minutes before running a knife around the edges. Place a serving plate over the pan and flip confidently (I always hold my breath for this part!). The caramel will drip beautifully down the sides.

You’ll know it’s perfect when the top glistens and the cranberries pop against the golden apples.

Tips & Notes for Success

Baking Tips

• Use room temperature ingredients — they blend more evenly.
• Don’t skip the cornmeal; it gives that lovely, subtle crunch.
• Check your cake at 40 minutes; every oven bakes a bit differently.
• For a glossy finish, brush the top with a little warm apricot jam after flipping.

Troubleshooting

• Cake stuck? Warm the pan briefly over low heat before flipping to loosen the caramel.
• Fruit too tart? Sprinkle 1 tablespoon of sugar over the cranberries before baking.
• Dry crumb? You may have overbaked; aim for a toothpick that comes out with just a few moist crumbs.

Variations

• Add a handful of chopped pecans to the topping for a nutty twist.
• Use pears and cranberries for a softer, delicate version.
• Try orange zest in the batter — it pairs beautifully with cranberries.
• Make it festive by drizzling with maple glaze before serving.

More Fall Dessert Recipes

• Cranberry Pecan Bars
• Tiny Maple-Pecan Tartlets
• 10 Best Pumpkin Dessert Recipes for Fall
• Crispy Pumpkin Walnut Biscotti

Conclusion

This apple cranberry cake is one of those desserts that looks impressive but comes together so simply. Every bite gives you buttery caramel, tart fruit, and that cozy fall flavor we crave all season. Bake it once, and I promise it’ll become your go-to Thanksgiving cake tradition.

---