Apple and cranberry upside-down cake

    Ingredients

    50g butter
    120g CSR brown sugar
    3 medium Granny Smith apples, cut into thick wedges
    75g dried cranberries

Cake batter

    115g butter
    150g CSR brown sugar
    1 tsp vanilla bean paste
    2 Coles Brand Australian free range eggs
    210g plain flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup (125ml) milk, at room temperature
    Cream, to serve





    Method

    Step 1

    Preheat oven to 190C. Grease and line a 20cm round (base measurement) cake tin with baking paper.
    Step 2

    To make the apple layer, melt butter in a frying pan over medium-low heat. Add sugar and cook, stirring, until sugar is melted. Increase heat to medium-high and cook until mixture begins to bubble. Pour mixture into prepared pan. Arrange cranberries and apple slices, slightly overlapping, on top.
    Step 3

    To make the cake batter, use electric beaters to beat butter and sugar in a bowl until light and creamy. Add vanilla. Add the eggs, one at a time, beating will after each addition, until smooth. Sift the flour, baking powder and salt into a separate bowl. Add flour mixture and milk, in alternating batches, to the cake mixture until fully combined. Spread over apples and cranberries and bake for 50 mins or until cooked when tested with a cake skewer. Set aside for 30 mins to cool slightly before turning onto a a wire rack to cool. Serve with cream.