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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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