Apple Cranberry Upside Down Cake

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Gluten Free Apple Cranberry Upside Down Cake

Whatcould be better than a gluten free Apple Cranberry Upside Down Cake just in timefor the fall holiday season.  The tartcranberries in this one would make a bright addition to the more warmly spicedpumpkin and apple pies you’ve probably already got in your recipe box.  The cranberries and sweet apples mingletogether so nicely on the sweet sticky top layer. Then on the bottom there’s adense buttery cake that I’ve lightened up just a little bit by replacing halfof the butter in the original recipe with applesauce.  It’s fantastic by itself when friends comeover coffee or if you’re serving this on a special occasion it wouldn’t hurt topick up some vanilla ice cream.

AppleCranberry Upside Down CakePreptime: 20 min Baketime: 50-55 min
Ingredients

• 2½ cups gluten free Bisquick    
• ½cup butter, melted
• 1cup brown sugar, firmly packed
• ½cup granulated sugar
• 3eggs
• ½cup applesauce
• 1cup milk
• 2tsp vanilla extract
• FORTHE TOPPING:
• 2apples, peeled and cut into 8 wedges per apple
• 1½ cups fresh cranberries, rinsed and drained
• ½cup butter, softened
• 1cup brown sugar, firmly packed
• 1tsp cinnamon

Video Tutorial: 



Instructions

1. Preheat the oven to 350°F (or 175°C) and grease a 9x13 inch sheet cake pan.
2. In a medium bowl, stir together thesoftened butter, brown sugar, and cinnamon until you have a smooth paste thenspread the mixture evenly over the bottom of the prepared pan. 
3. Top the mixture with the appleslices spaced evenly apart, then scatter the cranberries into the empty spacesand set the pan aside while you make the cake batter.
4. Usingeither a stand mixer or wire whisk, mix together the melted butter, brownsugar, sugar, eggs, applesauce, milk and vanilla until smooth. 
5. Addthe gluten free Bisquick and mix until you have a smooth batter.
6. Spoonthe batter over apples and cranberries being careful not to disturb the applepattern on the bottom, and then gently smooth out the top.
7. Bakefor 50-55 minutes or until a toothpick inserted comes out clean. 
8. Letthe cake rest in the pan for 5 minutes then to remove it from the pan.  I like to place a piece of parchment paperover the cake then place a cutting board on top of the parchment then invertthe cake out onto the cutting board. 

Notes:  Chill the cake for a few hours beforeslicing to get neat slices or serve it warm if you’d prefer a softertexture.  If you’re not following a gluten free diet you couldsubstitute the gluten free Bisquick by stirring together the followingingredients: 2 ½ cups flour, 2 tspbaking powder, 1 tsp baking soda, ½ tsp salt