Fall Fruit Upside-down Cake


14 tablespoons (1 stick + 6 tablespoons) unsalted butter, divided
1 cup packed light brown sugar
1/2 cup dried fruit-juice sweetened cranberries
3 apples, such as Fuji or Granny Smith, peeled, cored and cut into wedges
3 pears, such as Anjou or Barlett, cored and sliced
1 cup cane sugar
2 large eggs plus 1 large egg yolk
1 2/3 cups unbleached all-purpose flour
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup lowfat buttermilk


A Fabulously Festive Cake For The Holidays And Beyond That You Can Make 1 Or 2 Days Ahead. Rich And Excellent On Its Own, Or Pair It With Pumpkin Ice Cream.

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