Cranberry-Ginger Upside Down Cake

Cranberry-Ginger Upside Down Cake

Cranberry-Ginger Upside Down Cake
  • Prep Time

    15 minutes
  • Cooking Time

    35 minutes
  • Serving Size

    12 servings


  • Topping:
  • Whole Berry Cranberry Sauce1 14 oz. can
  • Packed brown sugar1 teaspoon
  • Grated fresh ginger1 teaspoon
  • Cake:
  • Butter1/2 cup
  • Sugar3/4 cup
  • Eggs2
  • All-purpose flour1 1/2 cups
  • Ground ginger1 1/2 teaspoons
  • Baking powder3/4 teaspoon
  • Baking soda1/2 teaspoon
  • Ground nutmeg1/2 teaspoon
  • Sour cream2/3 cup
  • Featured Product

    Whole Berry Cranberry Sauce


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