Fruity upside-down cakes are probably my favorite kind of cake to make...
This one, I did with a mix of cranberries, grated apple, cinnamon, and some ground hazelnuts, with some brown sugar (doesn't need much, with the nice fruit, and I like to leave it a bit tart) and some oil as the bottom fruity mix, and the usual egg-mixture cake batter, beating the whites separately with some salt and the sugar, the yolks with a spoon of oil and some citrus zest, and folding those together,then folding in the small quantity of flour with the baking powder.
This time, I was just missing having some fresh whipped cream on top as a perfect dessert...
The apple-cranberry bottom:
Eggs all whipped up and ready for folding:
Folding egg yolk mix into egg-white mix:
Then folding in the flour mix in 3 parts until all incorporated like this: (important to use folding motions, to not lose its volume and bubbliness)
Fill the batter over the fruit:
Bakes about 30 min till set and a bit spongy in the middle bounces back when gently pressed:
Invert:
Voila!
Just would have loved freshly whipped cream with vanilla!
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