Apple-Cranberry Upside-Down Cake
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Yield: 8 Ready in 1 hours
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Apple-Cranberry Upside-Down Cake Preparation
Preheat oven to 350 degrees. Peel and core the apples, thinly slice into rings and soaked in lemon juice and water. In a small saucepan, melt butter and dissolve brown sugar. Place thin apple rings into bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried cranberries. Pour butter and sugar mixture over apples and cranberries. With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well. In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined. Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Unmold onto a serving platter. This recipe yields 2 cakes of 8 to 10 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C41) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco
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