Slow Cooker Apple Cranberry Upside Down Cake
If you want to add more lacto ovo vegetarian recipes to your collection, Slow Cooker Apple Cranberry Upside Down Cake might be a recipe you should try. This recipe makes 8 servings with 346 calories, 4g of protein, and 13g of fat each. For 66 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of cranberries, milk, baking powder, and a handful of other ingredients are all it takes to make this recipe so yummy. 24 people were glad they tried this recipe. A couple people really liked this dessert. It is brought to you by The Suburban Soapbox. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Slow-Cooker Cranberry Upside-Down Cake, Slow Cooker Cranberry Apple Cake, and Slow Cooker Pineapple Upside-Down Cake.
Servings: 8
Ingredients:
1 1/3 cups all purpose flour
3 apples, peeled, cored and sliced
2 teaspoons baking powder
8 tablespoons butter, divided
1/2 cup fresh cranberries
1 large egg, lightly beaten
1 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup light brown sugar, divided
3/4 cup milk
1 teaspoon vanilla
Equipment:
slow cooker
aluminum foil
whisk
bowl
wire rack
Cooking instruction summary:
Line the bottom of a 6.5 quart slow cooker with heavy duty foil. Sprinkle 1/4 cup brown sugar over the foil. Cut 4 tablespoons butter into cubes and sprinkle over the sugar. Arrange the cranberries and apples in a single layer over the sugar. In a large bowl, whisk together flour, baking powder, remaining sugar, cinnamon, nutmeg and salt to combine. Set aside. Melt the remaining 4 tablespoons butter. Whisk together milk, vanilla, egg and melted butter. Stir milk mixture into the flour mixture until thoroughly combined. Pour the batter over the apples. Place the lid on the slow cooker and cook on high for 2 1/2-3 hours. The cake should spring back when lightly pressed in the center with your finger when done. When the cake is finished baking, remove the lid from the slow cooker. Carefully remove the cake by gently pulling it out using the foil overhang and transfer the cake to a cooling rack. Allow the cake to cool for 5 minutes, then place a platter on top of the cake and flip over. Peel the foil off the cake slowly. Cake can be served warm with a scoop of vanilla ice cream, dusted with powder sugaror at room temperature.
Step by step:
1. Line the bottom of a 6.5 quart slow cooker with heavy duty foil. Sprinkle 1/4 cup brown sugar over the foil.
2. Cut 4 tablespoons butter into cubes and sprinkle over the sugar. Arrange the cranberries and apples in a single layer over the sugar. In a large bowl, whisk together flour, baking powder, remaining sugar, cinnamon, nutmeg and salt to combine. Set aside. Melt the remaining 4 tablespoons butter.
3. Whisk together milk, vanilla, egg and melted butter. Stir milk mixture into the flour mixture until thoroughly combined.
4. Pour the batter over the apples.
5. Place the lid on the slow cooker and cook on high for 2 1/2-3 hours. The cake should spring back when lightly pressed in the center with your finger when done. When the cake is finished baking, remove the lid from the slow cooker. Carefully remove the cake by gently pulling it out using the foil overhang and transfer the cake to a cooling rack. Allow the cake to cool for 5 minutes, then place a platter on top of the cake and flip over. Peel the foil off the cake slowly. Cake can be served warm with a scoop of vanilla ice cream, dusted with powder sugaror at room temperature.
Nutrition Information:
covered percent of daily need
