6 Tablespoons unsalted butter
1/2 cup packed dark brown sugar
1 medium apple, peeled, cored, and thinly sliced
1 heaping cup Paradise Meadow Plump & Moist Cranberries
1/2 cup unsalted butter, softened to room temperature
1 cup packed dark brown sugar
2 large eggs, room temperature and separated
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/3 cup buttermilk
Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Preheat oven to 325F degrees.
For the topping: In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then leave on heat for about 2 minutes, until it begins to bubble. Stir, then remove from heat and allow to briefly cool, 2-3 minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar over the top. Set aside.
For the cake: In a medium bowl, toss the flour, baking powder, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy — about 1 minute. Add the brown sugar and beat on medium-high speed until creamed together, about 2-3 minutes scraping the sides as needed. Beat in the egg yolks and vanilla on medium speed until combined, about 2 minutes. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cake batter. The batter will be smooth, velvety, and thick. Spoon or pour batter over the apples/cranberries and bake for 40-44 minutes or until a toothpick inserted in the very middle comes out clean. Cool for ten minutes before inverting onto a large serving dish or cake stand. Serve warm or at room temperature.
We recommend Granny Smith, Fiji, or Honeycrisp apples.
Between 1 cup — 1 and 1/4 cups cranberries is good. Who doesn’t want a little extra cranberry?!