Cranberry-Ginger Upside Down Cake

Carol Junkins

By
@CarolAJ

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


Featured Pinch Tips Video

Comments:

Serves:

12

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy