Cranberry -Ginger Upside Down Cake
From fluffy24 15 years agoIngredients
- Topping: shopping list
- 1 16 oz. can whole berry cranberry sauce shopping list
- 1 teaspoon packed brown sugar shopping list
- 1 teaspoon grated fresh ginger shopping list
- Cake: shopping list
- 1/2 cup butter, softened shopping list
- 3/4 cup sugar shopping list
- 2 eggs shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 1/2 teaspoons ground ginger shopping list
- 3/4 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 2/3 cup sour cream shopping list
How to make it
- 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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