Recipes Desserts Cake Apple Cake with Cranberries Be the first to rate & review! For his moist and buttery upside-down cake, Food & Wine's Justin Chapple layers apples with cranberries and brown sugar, then tops them with a fantastic sour cream batter.Slideshow: Delicious Cakes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2016 Print Rate It Share Share Tweet Pin Email For his moist and buttery upside-down cake, Justin Chapple layers apples with cranberries and brown sugar, then tops them with a fantastic sour cream batter. We love this cake because it's super quick (takes just 20 active minutes) and it's delicious. Photo: John Kernick Active Time: 20 mins Total Time: 1 hrs 20 mins Yield: 1 9-inch cake Ingredients 1 Granny Smith apple, peeled, halved, cored and sliced 1/2 inch thick 1/2 cup fresh or frozen cranberries 1/2 cup light brown sugar 2 eggs 3/4 cup granulated sugar 3/4 cup sour cream 1 teaspoon vanilla extract 1 1/2 cups flour 1 stick unsalted butter, melted and cooled slightly 1 teaspoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350°. Line a 9-inch round cake pan with parchment paper. Arrange the apple slices in the cake pan in 2 circles and scatter the cranberries around the edge of the pan. Sprinkle the brown sugar on top. In a large bowl, using a hand mixer, beat the eggs with the granulated sugar, sour cream and vanilla until smooth. Beat in the flour, butter, baking powder and salt. Scrape the batter into the cake pan and smooth the surface with a spatula. Bake the cake for about 50 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then invert onto a platter. Cut into wedges and serve warm. Make Ahead The cake can be stored in an airtight container for up to 2 days. Rate it Print