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cranberry-ginger upside down cake

(1 rating)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

Cranberry and Ginger are a good taste match ! Something different and easy to make for Holidays or any time !

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For cranberry-ginger upside down cake

  • TOPPING:
  • 1
    14oz can ocean spray whole berry ctranberry sauce
  • 1 tsp
    packed brown sugar
  • 1 tsp
    grated fresh ginger
  • CAKE:
  • 1/2 c
    butter, softened
  • 3/4 c
    sugar
  • 2
    eggs
  • 1 1/2 c
    all purpose flour
  • 1 1/2 tsp
    ground ginger
  • 3/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground nutmeg
  • 2/3 c
    sour cream

How To Make cranberry-ginger upside down cake

  • 1
    Heat oven 350 df Spray 9x2" round cake pan with cooking spray. Combine topping ingredients in a medium saucepan and bring to a boil over medium-high heat. Boil 1 minute or until sugar is dissolved. Pour into bottom of pan.
  • 2
    Beat butter in large mixing bowl with electric mixer at medium speed for 2 minutes or light and fluffy. Add 3/4 cup sugar and beat 2-3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 3
    Whisk together flour, ginger, baking powder, baking soda and nutmeg in a medium bowl until well-blended. On low speed, alternately beat in flour and sour cream in 3 parts, beginning and ending with flour, being careful not to over beat; Spoon batter over topping and gently spread to cover.
  • 4
    Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack and invert onto serving plate. Cool completely. Makes 12 servings.
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