Upside-Down Cranberry-Apple Coffee Cake
48
Wow, delicious. This cake came out wonderful, really loved the apple-cranberry topping that was so fruity and juicy. I used 3/4 cup whole wheat flour and 1/4 cup all-purpose flour to make it a bit healthier, and the cake was buttery and fluffy. It didn't last long at our place with just two of us.
Ingredients
| 1 | cup |
cranberries
thawed |
|
| 1 | cup |
apples
finely chopped |
* |
| ½ | cup |
sugar
|
|
| ½ | cup |
walnuts
chopped |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
cloves
ground |
* |
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
Directions
Combine first 6 ingredients; spoon into a greased 8-inch round cakepan; set aside.
Combine flour and remaining ingredients in a mixing bowl; beat at medium speed with an electric mixer 2 minutes.
Spoon over cranberry mixture.
Bake at 350℉ (180℃) for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 5 minutes.
