This pretty fruit-topped treat is glazed with a cinnamon caramel and comes together in an hour.
Ingredients
2 medium firm baking apples, such as Granny Smith or Jonagold
4 tablespoons (1/2 stick) unsalted butter, plus more for the pan
1/2 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/4 cups fresh or frozen cranberries (do not thaw)
1 cup granulated sugar
3/4 cup sour cream
1/2 cup vegetable oil or 8 tablespoons (1 stick) melted unsalted butter
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
Vanilla ice cream, for serving
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, coat just the sides of a 9-inch round cake pan with unsalted butter. Peel, halve, and core 2 firm baking apples. Cut the apples into 1/8 to 1/4-inch thick slices (about 2 cups).
Place 4 tablespoons unsalted butter in the cake pan and bake until melted, about 3 minutes. Carefully remove the pan from the oven. Add 1/2 cup packed light brown sugar, 3/4 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. Stir with a flexible spatula until the sugar melts. Add the apples and 1 1/4 cups cranberries. Stir to coat.
Return the pan to the oven and bake until the cranberries soften and the caramel mixture melts, 3 to 5 minutes. Remove the pan from the oven again. Nudge the fruit around with a flexible spatula until it evenly covers the bottom of the pan. Make sure some of the cranberries are directly against the bottom of the pan (which will be the top of your cake) for optimal prettiness. Set aside to cool slightly while you make the cake batter.
Place 1 cup granulated sugar, 3/4 cup sour cream, 1/2 cup vegetable oil or 1 stick melted unsalted butter, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher in a large bowl and whisk until combined.
Add 1 1/2 cups all-purpose flour and gently fold in with a flexible spatula just until the last streak disappears. Do not overmix. Scrape the batter into the pan and gently push it towards the edges so it completely covers the fruit.
Bake for 20 minutes. Rotate the pan and bake until a tester inserted in the center comes out clean with only a moist crumb or two, about 20 minutes more.
Immediately run a thin knife around the edge of the pan. Let cool for 5 minutes. Invert a serving platter over the cake. Grasping both the platter and the cake pan with both hands (careful, it’s hot!), flip over. Remove the cake pan. If bits of apple or an errant cranberry stick to the bottom of the pan, carefully remove them, and return them to the top of the cake.
Let cool until the topping sets a bit, about 30 minutes, or let cool to room temperature. Serve with vanilla ice cream. The cake is best the day it is made.
