CRAVE
APPLE CRANBERRY UPSIDE DOWN CAKE BY AVA KOSINSKI
At Christmas dinner, my grandma brought out a new dessert: a tall yellow cake with rings of pineapple baked into the top and maraschino cherries placed in the center. The pineapple upside-down cake is a baking staple, but really anything can be made into an upside-down cake. This cake replaced the pineapple and cherry with apple and cranberry for a fall twist. The yellow cake base is spiced with cinnamon, nutmeg, allspice and cloves, which created a pumpkin spice-type blend. There was about a half cup of spices, which sounds like a lot, but gave the cake a strong flavor. The apples, Honeycrisp, came from a local farm stand. The thinly sliced apples and cranberries were held together by a brown sugar and butter glaze. The key to making this cake was the flipping, and when flipped properly, the fruit topping held together and created something beautiful. The seasonal fruits and spiced cake were the perfect additions to make this cake a fall staple.
102 | The Communicator Magazine
