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Recipes Fresh From The Farm

Apple, Cranberry Cake - Upside Down

E. Marie

9" springform pan

Can you think of a more tempting combination than apples and cranberries? It is really one of the best Fall desserts! Very satisfying with a cup of hot tea ... and it's terrific for a quick breakfast.

  • 2-3 Granny Smith apples, peeled, cored and cut into rings
  • 1 C. dried, or fresh cranberries
  • 1 C. brown sugar & 1/2 C butter – cooked to syrup


  • 8 T. butter (1/4#)
  • 1 C. sugar
  • 2 eggs
  • 2 C. cake flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 C. buttermilk
  • 1 t. vanilla

8-9” springform pan with a circle of parchment in the bottom and slightly up the sides, sprayed with Pam. Place the apples then the cranberries in the bottom of the pan; pour the brown sugar/butter syrup over the apples. Pour the cake batter over the apples.

Bake in a preheated 350 degree oven for 25-30 minutes. Cool on a rack for 10-15 minutes. Place plate over top of springform pan and turn cake out. Remove ring and bottom … remove parchment. Serve warm, room temperature, or cold – it’s delicious however you serve it.