Apple and Cranberry Upside down Cake
70g soft brown sugar
¼ tsp cinnamon powder
2 Granny Smith apples, peeled, cored and sliced into thin rounds
25g dried cranberries, coarsely chopped
175g unsalted butter
160g castor sugar
1/8 tsp salt
1 tsp vanilla essence
200g self-raising flour, sifted
40g dried cranberries
Grease a 20cm round baking tin. Put butter, soft brown sugar and cinnamon powder in a saucepan over very low heat.
Stir constantly until sugar dissolves and mixture thickens slightly. Pour the mixture over the base of the tin. Keep aside a few apple slices and arrange the rest on the base of the tin.
Spread the chopped cranberries in between the apples. Leave aside.
Beat butter, margarine, sugar, salt and essence until light and fluffy. Add eggs one at time, beating well after each addition.
Fold in sifted flour and stir in cranberries and the remaining apple slices to mix.
Transfer batter to prepared tin and bake in a preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 40 minutes.