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Cranberry-Ginger Upside Down Cake

Cranberry-Ginger Upside Down Cake

Cranberry-Ginger Upside Down Cake


  • Delicious recipe Prep time: 15 minutes
  • Delicious recipe Cook time: 35 minutes
  • Delicious recipe Servings: 12 servings
  • Delicious recipe Specialty: V, LS, K
Nutritional Information


12 servings


1 14 oz. can Ocean Spray® Whole Berry Cranberry Sauce

1 teaspoon packed brown sugar

1 teaspoon grated fresh ginger


1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground ginger

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

2/3 cup sour cream


Heat oven to 350°F. Spray 9x2-inch 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.

Beat butter in large mixing bowl with electric mixer at medium speed for 2 minutes or light and fluffy. Add ¾ cup sugar and beat 2 to 3 minutes or until very light and fluffy. Add eggs, one at a time, beating well after each addition.

Whisk together flour, ground 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.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack and invert onto serving plate. Cool completely.

Makes 12 servings


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cranberry-ginger upside down cake

Sue from Dallas, TX 01/04/2009 at 09:53 PM

This is a wonderful recipe. The suggestion of using blueberries and orange zest was a great idea. I have two suggestions that will give you a lighter cake with out altering the flavor. One is to sift the flour before measuring, then sift the flour again with the dry ingrediants. The next thing is to use yogurt instead of sour cream.

mmm good

Melanie from Boulevard, CA 07/10/2008 at 01:40 PM

Every one loved this desert I didn't change a thing. I'll make it again soon!

Cranberry - Ginger upside down cake

Gloria from Brooklyn, NY 06/19/2008 at 07:27 PM

I made this recipe yesterday and added blueberries to the mixture along with the cranberries, I also added a little orange zest. My family loved this cake and asking me to make another bigger one. I would like to compliment on your work of art [Cranberry-Ginger upside down cake].

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Terry from Soddy Daisy, TN 06/19/2008 at 03:35 PM

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