GOLDEN VALLEY, Minn. - Upside-down cakes strike the perfect balance between festive and familiar.
It's also especially sweet when it comes from one of the Twin Cities favorite bakeries, The Salty Tart.
Michelle Gayer, of the Salty Tart, joined KARE 11 News at 4 to share one of her favorite desserts. Plus, she chats about her new recognition of being one of the top ten bakeries in the U-S according to the Daily Meal.
Cranberry Apple Upside Down Cake
Apple spice cake
1 1/3 c Olive oil
2 c Sugar
1 t Vanilla
½ c Sour cream
3 c Cake flour
1 T Ground cinnamon
1/4 t Nutmeg
1/4 t All spice
1 t Salt
1 t Baking soda
4 c Granny smith apples (shredded)
Sift all dry ingredients and set aside. Mix together oil, sugar, eggs, vanilla and sour cream. Add sifted dry ingredients. Mix until just combined. Stir in shredded apples last.
4oz Melted butter
1 c Brown sugar
1- 1 1/2 c Fresh cranberries
Spray bundt pan with non-stick spray.
Mix together 4oz (one stick) melted butter with one cup brown sugar.
Spread evenly in the bottom of your pan. Put enough fresh cranberries to completely cover brown sugar mixture (about 1-1 1/2 cups) Pour batter on top of cranberries. Bake at 350 until toothpick tests clean. (30-45 minutes depending on your oven)
Let cake cool for 5 minutes before inverting onto a cooling rack.
For more information, head to the Salty Tart
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