APPLE-CRANBERRY UPSIDE-DOWN CAKE
MAKES 1 (9-INCH) CAKE
Apples and cranberries pack sweet and tart flavors into each bite of this delicious skillet cake.
TOPPING
1 tablespoon fresh lemon juice
2 tablespoons water
1 Gala apple, thinly sliced
6 tablespoons unsalted butter
½ cup firmly packed light brown sugar
¼ cup fresh or frozen cranberries, thawed
CAKE
½ cup unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs, room temperature and separated
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon apple pie spice
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
½ cup whole buttermilk
FOR TOPPING
1. In a shallow bowl, stir together lemon juice and 2 tablespoons water. Place apple slices in lemon water; set aside.
2. In a 9-inch cast-iron skillet, melt butter over medium heat. As butter begins to bubble, whisk in brown sugar. Cook, stirring constantly, until sugar is dissolved and mixture is smooth. Continue to cook, stirring constantly, for 4 minutes. Remove from heat, and let cool for 10 minutes. Strain apples from lemon water; pat dry. Layer apples in desired pattern onto warm sugar mixture. Sprinkle apples with cranberries.
FOR CAKE
1. Preheat oven to 350°.
In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add
