Upside Down apple sheet cake with cranberries à la Lillija

Ingredients for 1 servings:

• 400 g flour
• 1 packet of baking powder
• 1 pack of cream powder (Paradise Cream vanilla flavor) or pudding powder
• 4 m.-sized eggs
• 225 g sugar
• 150 g butter, soft
• 200 ml milk, approx.
• 1 pinch of salt
• 4 m.-sized apples, sweet and sour (e.g. Cox)
• 200 g cranberries, dried
• Butter for the baking tray
• n. B. Cinnamon – sugar for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

upside down apple cake

Line a baking sheet with parchment paper (you may need to add a little grease to stick it to the sheet) and grease it. Sprinkle with enough sugar and cinnamon mixture to cover the entire paper and set aside. Put the flour in a bowl, mix with the baking powder and the paradise cream powder, and set aside. Weigh the butter and sugar in a separate container. Put the eggs in a mixing bowl, mix with the sugar and a pinch of salt until creamy. Now add the butter a little at a time and mix until creamy. Now add the flour, baking powder, and paradise cream mixture to the mixture in portions and stir in. After about half of the flour mixture has been added, add the milk. Alternately add flour and milk. When all of the dough is used up, you should have a slightly sticky dough; set aside. Peel the apples, remove the cores with a corer, and cut them into as even rings as possible. Spread it on the (sugar-coated) baking sheet and then fill the cracks with the cranberries. Spread the batter (if it has thickened, add a little milk to bring it back to its original consistency) over the apples and bake the whole thing at about 200°C for 25-30 minutes. Use a skewer to check if the batter is cooked through. If not, bake for another 5 minutes. Turn the cake out onto a wire rack and peel off the baking paper. If there is still some runny batter, simply cover it with the baking paper and bake for a few more minutes.