Double Layer Cranberry Ginger Upside-Down Cake
INGREDIENTS
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1/2 teaspoon salt
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6 tablespoons plus 2 sticks butter, divided
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6 tablespoons sugar
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2 cups cranberries, fresh or frozen
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1/4 cup chopped hazelnuts
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2 to 3 tablespoons chopped candied ginger
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3/4 cup light brown sugar
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4 large eggs
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2 teaspoons pure vanilla extract
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2/3 cup whole milk
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** For the filling: **
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1 cup cranberries
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2 tablespoons finely diced fresh ginger
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3/4 cup sugar
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1/2 cup raspberry preserves
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** For the ginger whipped cream: **
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1/2 cup heavy whipping cream, chilled
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1 1/2 teaspoons confectioners' sugar
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3 or 4 big pinches ginger, more to taste
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