If you find that you Sun Oven baked cakes are coming out a little lopsided try baking an upside-down cake. Any imperfection disappears once it’s flipped over. That makes it an ideal candidate for Sun Oven cooking.
Sun Oven Apple Upside-Down Cake
1/4 cup packed light brown sugar
2 tablespoons butter
1 teaspoons fresh lemon juice
2 baking apples, peeled, halved, cored, and cut into 1/4-inch-thick slices (about 2 cups)
2 tablespoons water
1/3 cup dried cranberries
1 1/4 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoons salt
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
2 tablespoons apricot jam melted with 2 teaspoon water
Set Sun Oven out to preheat. Spray a 9-inch round cake pan with cooking spray.
Combine the brown sugar, butter, and lemon juice in a large nonstick skillet and set over medium-low heat. Cook, stirring frequently, until the butter melts and the sugar is dissolved, about 3 minutes. Add the apples and water and continue cooking, gently stirring, until the apples begin to soften, about 5 minutes. Stir in cranberries and remove from heat.
When the apples are cool enough to handle, arrange the slices in concentric circles in the prepared pan. Top with the cranberries and sugar mixture. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the butter milk, oil, egg, and vanilla in a separate medium bowl. Stir the buttermilk mixture into the flour mixture until just blended.
Pour the batter evenly over the apples in the pan. Bake in the preheated Sun Oven until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Let cool in the pan on a rack for 10 minutes. Run a thin knife around the cake to loosen. Invert onto a serving plate and lift off the pan. Brush the top of the cake with the melted jam.