Harvest upside-down cake

9 Servings

Ingredients

Quantity Ingredient
½ cup Butter
½ cup Packed brown sugar
2 mediums Cooking apples, peeled &
Sliced
½ cup Whole berry cranberry sauce
1⅓ cup Flour
cup Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt
⅓ cup Shortening
⅔ cup Milk
1 teaspoon Vanilla
1 Egg

Directions

Heat oven to 350 degrees. Melt butter in heavy 10-inch oven proof skillet or 9x9x2 inch square pan. Sprinkle brown sugar evenly over butter. Arrange apple slices in row around edge of skillet. Arrange remaining slices in 2 more rows in skillet. Spoon cranberry sauce between rows. Mix flour, granulated sugar, baking powder and salt in a large bowl. Add shortening, milk and vanilla. Beat on medium speed 2 minutes, scraping bowl constantly. Add egg. Beat on medium speed 2 minutes, scraping bowl frequently. Pour over fruit in skillet. Bake about 50 minutes until toothpick inserted in center of cake comes out clean. Immediately invert onto heatproof serving plate. Leave skillet over cake a few minutes (brown sugar mixture will run down over cake); remove skillet. Serve warm with whipped cream or vanilla ice cream if desired.

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