Best Cranberry Ginger Upside Down Cake Recipes

NANCY SILVERTON'S CRANBERRY-GINGER UPSIDE-DOWN CAKE

Steps:

• Make the topping: Slice ginger into 1/4-inch disks. Combine with cinnamon and wine, and bring to a boil. Turn off heat, add cranberries and let them soak until liquid cools. Cranberries should be slightly soft but not mushy.
• In a 10-inch, oven-safe frying pan, heat butter with maple sugar, stirring mixture until it melts. Tilt pan to coat the bottom evenly; cool.
• When maple-butter mixture is at room temperature, arrange drained cranberries in concentric circles in pan, starting in middle. There should be a single layer of cranberries. Set aside.
• Make the cake: Heat oven to 350 degrees. In a large bowl, cream butter, and beat in brown sugar until well mixed. In a second bowl, stir together yolks and molasses. In a third bowl, sift together flour, nutmeg, cinnamon, cloves and ginger.
• Alternate adding dry ingredients and yolk mixture to butter mixture, beginning and ending with dry ingredients.
• Dissolve baking soda in 1 tablespoon hot water. Stir into batter. Stir in sour cream.
• Beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff. Whisk a third of the whites into batter; fold in remaining whites.
• Spread batter in an even layer over cranberries. Bake for about 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and allow to sit a minute or so. Run a knife around the edge of the pan, and invert it onto flat serving platter. Serve immediately with a large dollop of sour cream or crème fraîch.

CRANBERRY-GINGER UPSIDE DOWN CAKE

Steps:

• 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.

CRANBERRY GINGER UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375 degrees. Line the bottom of a 9-inch cake pan with parchment paper. Spread butter on the base of pan. Sprinkle with brown sugar and pat down firmly. Spread cranberries over sugar. For cake, beat butter and granulated sugar together with an electric mixer about 2 minutes or unitl light and fluffy. Add eggs one at a time, beating well after each addition. Beat in ginger and vanilla. Stir together flour, baking powder, salt, cinnamon and star anise. Beat 1/3 of the flour mixture into the butter mixture, then beat in half the milk. Repeat, finishing with dry ingredients. Spread batter over cranberry base. Bake for 50 to 60 minutesor until top is deep brown and cake tester comes out clean. Remove from oven and let sit 5 minutes on cooling rack. Run a knife around sides of pan to release. Invert onto a serving platter. Let cool fully.