CRANBERRY-GINGER UPSIDE DOWN CAKE

Cranberry-Ginger Upside Down Cake image

Provided by Carol Junkins

Time 45m

Number Of Ingredients 14

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

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.