Upside-down apple, cranberry and almond cake

Ingredients

For the caramel

• 150 g sugar
• 100 g butter

For the fruit

• 1 kg apples
• 300 g cranberries
• 2 tablespoons ground cinnamon

For the batter

• 5 eggs
• 150 g sugar
• 150 ml oil
• 200 ml milk
• 350 g all-purpose flour
• 1 packet baking powder
• 1 pinch ground turmeric
• 2 packets vanilla sugar
• 1 lemon (grated zest)

For the topping

• 150 g flaked almonds

Preparation

1. Preheat the oven to 180-200°C. Wash the apples, peel and core them, then cut them in half. Wash the cranberries and leave them to drain. 2. In a 36 × 24 cm nonstick pan, melt 150 g sugar with 100 g butter, about 5 minutes, until the caramel starts to color slightly. 3. Arrange the apples and cranberries in the pan, sprinkle with the cinnamon and bake for 10 minutes, until the apples start to soften. 4. Crack the eggs one at a time into a separate bowl, then beat until foamy. Gradually add 150 g sugar, pour in the oil in a thin stream, as you would for mayonnaise, then mix in the milk. 5. Mix the flour with the baking powder, turmeric, vanilla sugar and lemon zest. Add the dry mixture to the wet mixture and beat on low speed. 6. Pour the batter over the fruit and bake for 35 minutes at 180-200°C, until a toothpick comes out clean. 7. Take the cake out of the oven and turn it out onto a platter while it’s still warm. If any apples are stuck to the pan, loosen them with the tip of a knife and put them back in place. Sprinkle with the flaked almonds and press them gently with your hand so they stick to the caramel.