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Apple Cranberry Upside Down Cake

Fresh cranberries with The Spice Labs holy trinity, Vietnamese Cinnamon, Ground Nutmeg, and Ground Cloves

Topping: In a small saucepan over low heat, melt the butter. When it bubbles whisk in the brown sugar and stir until smooth. Once it bubbles again, remove from the heat. Layer the apples and cranberries into a pie dish and pour the butter / sugar mixture over the top. Set aside.

Cake: Preheat oven to 325°. In a medium bowl, combine the flour, baking powder, Vietnamese "Saigon" Cinnamon, Ground Nutmeg, Ground Cloves, and Ground Ginger together. In a stand mixer with a paddle attachment, beat the butter until creamy. Add the brown sugar and beat until combined. Add the eggs yolks and Madagascar Bourbon Vanilla Extract. Once combined, put the mixer on low speed and alternate adding the dry ingredients and buttermilk. Whisk the egg whites in a small bowl until foamy. Fold egg whites into the cake batter.

Pour the batter into the pie dish and bake for 45 minutes. Allow to cool for at least 10 minutes before inverting the cooked pie onto a plate.

More Information
SKU R151


- 6 tablespoons unsalted butter

- ½ cup packed dark brown sugar

- 1 medium Fiji apple, peeled, cored and thinly sliced

- 2 cups of fresh cranberries


- ½ cup unsalted butter

- 1 cup packed dark brown sugar

- 2 large eggs, separated

- 1 teaspoon Madagascar Bourbon Vanilla Extract

- 1 ½ cups all-purpose flour

- 1 teaspoon baking powder

- 1 teaspoon Vietnamese "Saigon" Cinnamon

- ¼ teaspoon Ground Nutmeg

- ¼ teaspoon Ground Cloves

- ¼ teaspoon Ground Ginger

- 1/3 cup buttermilk

Tips Notes

Serve warm with a side of icecream.

Use a mandolin to produce even slices of apple, which will allow them to evenly cook.

Prep Time 10 Minutes
Cook Time 60 Minutes
Total Time 70 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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