This Cranberry Gingerbread Upside Down Cake features a moist, spicy, robust gingerbread cake, loaded with brown sugar, molasses, and butter, and smothered with sweet-tart, caramelized cranberries. A delicious mashup of two favorite holiday flavors, this Cranberry Gingerbread Upside Down Cake is perfect for brunches or casual holiday parties alike!
Lightly grease the sides of a 9-inch round cake pan.
In a small bowl, stir together the first three ingredients -- melted butter, brown sugar, and vanilla extract.
Spread evenly into the bottom of the prepared cake pan.
Sprinkle evenly with fresh cranberries, ensuring the brown sugar mixture is covered.
In a large mixing bowl, combine the buttermilk, egg, vanilla, brown sugar, molasses, and butter, beating until blended.
In a large bowl, combine flour, cinnamon, ginger, baking soda, salt, and cloves.
Add the dry ingredients to the mixing bowl, beating until just combined. Do not overmix.
Spoon the batter carefully over the cranberries, trying not to dislodge or move them too much.
Bake at 350 degrees for 30-35 minutes, or until edges are set and golden, and a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool for 15-20 minutes (no longer or cake will want to stick to pan), run a knife around the edges to loosen, and then invert onto a serving plate.
Cut and serve warm. Top with whipped cream, if desired.