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For us, upside-down cake usually meant pineapples and cherries. And it is still a favorite today. But when we switch to the holiday seasons, we often think of apples and cranberries. So we created this delicious Apple Cranberry Upside Down Cake. It is quite decadent!
Apple Cranberry Upside Down Cake
A Little History of Apples and Cranberries
People have grown apples for thousands of years. They originated in central Asia,. In fact, experts believe they were first known in Kazakhstan. The capital of Kazakhstan is Alma Ata, which literally means, “full of apples”
Seeds transport easily and apples soon found their way to Europe in about 1500BC. It was the European colonists who brought them to America. And we have enjoyed them since! While some consider their religious and mythological importance (Norse, Greek, European Christianity), most of us know them for their delicious flavors and health benefits. The old saying, An Apple A Day Keeps The Doctor Away might be worth passing on to the next generation!
Unlike the long history of the apple, cranberries are a relative newcomer. Native to North America, the Native Americans called them sasemineash or pakimintzen. But it was the Pilgrims who named them crane berry. The pink blossoms reminded them of the head of a crane. Over time, the name was shortened to cranberry.
While they grew wild in bogs and swamps and were enjoyed throughout, the cranberry, actual cultivation of the cranberry began years later in 1816, by Captain Henry Hall, a veteran of the Revolutionary War.
Today we often enjoy these two fruits together
While they originated at different times and across the world from each other, the apple and cranberry seem meant for each other in our recipes of today. This is but one of many ways to embrace their nutrition and flavors!
Apple Cranberry Upside-Down Cake (vegan)
- 2 large apples tart variety, peeled and diced
- ⅓ cup Swerve brown sugar
- 2 tbsp lemon juice divided
- 2 tbsp vegan butter
- ½ cup cranberries dried or fresh
- ⅓ cup pecans chopped
- ¾ cup white wheat flour or all-purpose
- ½ cup yellow cornmeal
- ⅓ cup Swerve granulated sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ¾ cup soy milk or oat or other plant-based milk
- ¼ cup applesauce or olive oil
- 1 tbsp flax seed ground
- 3 tbsp water
- Preheat oven to 400°F.
- In a small bowl or measuring cup, add 1½ tablespoons lemon juice to your soy milk and stir to combine. Stir to combine. Set aside to allow it to curdle for 5 to 10 minutes.
- Mix the flax seed into the water and allow to set for about 5 minutes to form the flax egg.
- Prepare six 4- inch ramekins by greasing. Or use silicone inserts. Set aside.
- In a large skillet, melt the vegan butter. Add the apples, brown sugar Swerve, and ½ tbsp lemon juice. Cook on medium heat until the apples are tender.
- Stir in the cranberries and pecan. Divide this mixture evenly into your ramekins.
- In a large bowl, mix together the flour, cornmeal, Swerve granulated sugar, baking powder, cinnamon, and salt.
- Whisk together the buttermilk and flax egg.
- Stir into the dry ingredients, mixing just until combined. Do not overmix.
- Pour over the apple mixture, dividing it evenly.
- Bake about 15 minutes, until a toothpick inserted into the center comes out clean.
- If not using parchment paper, loosen the edges with a knife.
- Allow to cool for about 3 minutes, then invert onto serving plates.
- Serve with vegan whipped topping, confectioners sugar, or a warm fruit drizzle over the top.