Rows of sweet apple slices are topped with tart cranberries in this pretty upside-down cake.
INGREDIENTS
1/2 cup coarsely chopped dried cranberries
2 tablespoon Calvados, or apple cider
6 teaspoons butter, softened, divided
1 cup packed light brown sugar, divided
2 large Granny Smith apples, peeled, cored and sliced
5 Zwieback toasts, (1 1/2 ounces)
3/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
2 large large egg whites
1 teaspoon vanilla extract
COOKING DIRECTIONS
Step 1
Preheat oven to 350°F.
Step 2
Soak cranberries in Calvados (or cider) in a small bowl until softened, about 10 minutes.
Step 3
Use 2 teaspoons butter to thickly coat bottom and lightly coat sides of a 9-inch square or 7-by-11-inch baking pan. Spread 1/2 cup brown sugar evenly in bottom of pan. Make 3 rows of apple slices over sugar, overlapping them slightly. Sprinkle with reserved cranberries.
Step 4
Melt remaining 4 teaspoons butter. Set aside.
Step 5
Finely grind Zwieback in a food processor. Add flour and salt and process until well combined.
Step 6
Combine eggs, egg whites, vanilla and remaining 1/2 cup brown sugar in a large mixing bowl. Beat with an electric mixer on high speed until thick and pale, about 5 minutes. With mixer at low speed, add reserved Zwieback mixture and melted butter, beating until just combined. (Do not overmix.) Spoon over the fruit in prepared pan.
Step 7
Bake cake until top is golden and springs back when touched lightly, 30 to 35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert cake onto a wire rack and let cool completely.
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