The best delicious Cranberry Ginger Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry Ginger Upside-down Cake recipe today!
Hello my friends, this Cranberry Ginger Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry Ginger Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Cranberry Ginger Upside-down Cake.
What Makes This Cranberry Ginger Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Ginger Upside-down Cake.
Ready to make this Cranberry Ginger Upside-down Cake Recipe? Let’s do it!
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CAKE:
1 ts Vanilla extract
1/2 c Milk
2 Whole Eggs
1/3 c Butter — softened
3/4 c Sugar — granulated
1/4 ts Nutmeg
3/4 ts Cinnamon
1/2 ts Salt
1/2 ts Baking powder
1 1/2 c Flour, all-purpose
TOPPING:
1/3 c Crystallized ginger —
Finely chopped
1 1/2 c Cranberries — Fresh or
Frozen
1/2 c Light Brown sugar
1/4 c Butter
For topping: Melt butter in a 10-inch oven-proof skillet. Add brown sugar;
stir until smooth. Arrange cranberries on top. Sprinkle with ginger; set
aside. For cake: Heat oven to 350 degrees. Sift together flour, baking
powder, salt, and spices. In large mixer bowl, cream sugar and butter until
light and fluffy. Add eggs one at a time, beating well after each addition.
Beat in dry ingredients and milk alternately, beginning and ending with dry
ingredients. Stir in vanilla. Carefully spread batter evenly over
cranberries. Bake until top is golden and wooden pick inserted in center
comes out clean. Remove from oven, and let stand 5 minutes. Run knife
around edges of cake to loosen. Invert gently onto serving plate. Serve
warm or at room temperature
Yields
1 Servings
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