Apple-Cranberry Upside-Down Cake

Active Time:  30 Minutes Total Time:  1 Hour 15 Minutes Yield:  9 servings Rows of sweet apple slices are topped with tart cranberries in this pretty upside-down cake. RECIPE INGREDIENTS 1/2 cup  coarsely chopped dried cranberries 2 tablespoons  calvados or apple cider 6 teaspoons  butter, softened divided 1 cup  packed light brown sugar divided 2   large Granny Smith apples peeled, cored and sliced 5   Zwieback toasts (1 1/2 ounces) 3/4 cup  all-purpose flour 1/4 teaspoon  salt 3   large eggs 2 large  large egg whites 1 teaspoon  vanilla extract

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DIRECTIONS Preheat oven to 350°F. Soak cranberries in Calvados (or cider) in a small bowl until softened, about 10 minutes. Use 2 teaspoons butter to thickly coat bottom and lightly coat sides of a 9-inch square or 7-by-11-inch baking pan. Spread 1/2 cup brown sugar evenly in bottom of pan. Make 3 rows of apple slices over sugar, overlapping them slightly. Sprinkle with reserved cranberries. Melt remaining 4 teaspoons butter. Set aside. Finely grind Zwieback in a food processor. Add flour and salt and process until well combined. Combine eggs, egg whites, vanilla and remaining 1/2 cup brown sugar in a large mixing bowl. Beat with an electric mixer on high speed until thick and pale, about 5 minutes. With mixer at low speed, add reserved Zwieback mixture and melted butter, beating until just combined. (Do not overmix). Spoon over the fruit in prepared pan. Bake cake until top is golden and springs back when touched lightly, 30 to 35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert cake onto a wire rack and let cool completely. Nutrition Facts per Serving Yield: Yield:  9 servings Calories: 225 Fat. Total: 5g Protein: 7g Carbohydrates, Total: 43g Fat, Saturated: 2g Fiber: 1g Cholesterol: 77mg Sodium: 107mg % Cal. from Fat: 20%