Cranberry Gingerbread Upside Down Cake
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!
Servings 8
Ingredients
- 4 tbsp. butter melted
- 3/4 cup packed brown sugar
- 1 tsp. vanilla extract
- 2 cups fresh cranberries
- 1/2 cup buttermilk or sour milk
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup molasses
- 1/4 cup butter melted
- 1 1/4 cups all-purpose flour
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. cloves
- whipped cream optional garnish
Instructions
- 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.