Cranberry Apple Upside Down Cake

Serves 8

Chef’s Note

If you are invited to a holiday gathering, offer to bring dessert and knock their sox off with this holiday take on a “traditional” cake.

I like to use an 8-9 inch spring form pan well sprayed to avoid sticking. It also makes it easier if you line the bottom of the pan with either waxed or parchment paper. Remember the bottom of the pan, becomes the top of the cake so make it look pretty!


  • 6 tbsp butter (divided) at room temperature*
  • ¼ cup vegetable oil
  • 1 cup + ¼ cup granulated sugar substitute (divided)
  • 3 large eggs at room temperature
  • 1 tsp. pure vanilla extract
  • 2 tbsp sour cream
  • 1/2 tsp cider vinegar
  • 2/3 cup flour (you can replace up to 1/4 the amount with whole wheat flour)
  • 1 cup toasted walnuts, cooled, and divided ½ and ½ cup
  • 2 tbsp cinnamon, (divided)
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • 1/8 tsp ground cardamom (if you can find it)
  • 1 tsp baking powder
  • 1 tsp baking soda (1/2 into dry mix, ½ into sour cream mix)
  • 1 pinch salt
  • *I leave it out overnight.


    • 1 apple, sliced thinly
    • ½ cup cranberries, chopped roughly
    • Remaining ¼ cup sugar
    • Remaining 1 tbsp. cinnamon
    • Remaining butter

    Note: Cardamom is sometimes hard to find sometimes. If you can find it, it adds a nuance to the cake. I keep my ground cardamom frozen.


    Pre heat oven to 350°

    Dry Mixture:

    1. Combine ½ cup nuts, salt, and 1/3 cup flour.
    2. Pulse until the nuts are totally pulverized.
    3. Add 1/3 cup more flour, and spices. Pulse until combined.
    4. Add baking soda and powder and pulse until combined. (I often do this a day ahead).

    Wet Mixture

    This is easiest if you have a stand mixer.

    1. Cream 4 ounces of the butter and 1 cup of the granulated sugar substitute until light and fluffy.
    2. Slowly add the oil and beat until well combined. Scrape down the sides of the bowl.
    3. Add vanilla
    4. Add remaining ½ tsp. of baking soda to sour cream and stir.
      Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. Mix only until just incorporated, otherwise you wind up with bread.

    To Finish:

    1. When the wet and dry ingredients are combined, Cut a piece of parchment paper or waxed paper to fit the bottom of the springform pan.
    2. Arrange the apples on a circular pattern.
    3. Combine the cranberries and the remaining sugar substitute, cinnamon, nuts and butter.
    4. Sprinkle over the apple slices.
    5. Spoon the batter into baking pan and bake for 26-28 minutes or until tester comes out dry from the center.
    6. Allow to cool for about ½ hour on a rack.
    7. Cover with a plate and invert the cake onto the plate. Remove the springform pan and the paper.
    8. Sprinkle with a little cinnamon.

    Nutrition Information

    Net carbohydrates: 11 g

    Source: Ward Alper, the Decadent Diabetic./p


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