Cranberry Ginger Upside Down Cake Recipes

CRANBERRY UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 10-inch cast-iron skillet, melt butter over low heat. Sprinkle brown sugar, cranberries and pecans in skillet. Remove from heat.
• In large bowl, beat egg yolks with electric mixer on high speed until thick and pale. Gradually beat in granulated sugar. In small bowl, mix flour, baking powder, cinnamon and salt. On low speed, beat flour mixture into sugar mixture alternately with orange juice, beating after each addition just until smooth. Beat in vanilla and orange peel.
• In small bowl, beat egg whites and cream of tartar with electric mixer on high speed just until stiff peaks form. Fold into batter. Pour into skillet.
• Bake 45 to 50 minutes or until center is set. Cool 5 minutes. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so cranberry mixture can drizzle over cake. Remove pan. Serve warm.

FRESH CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
• Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
• Mix flour, baking powder, and salt together in a bowl.
• Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
• Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
• Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
• Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
• Cut the cooled cake into wedges and top with whipped cream.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
• In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
• Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
• Store loosely covered in refrigerator.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
• With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
• Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

NANCY SILVERTON'S CRANBERRY-GINGER UPSIDE-DOWN CAKE

Steps:

• Make the topping: Slice ginger into 1/4-inch disks. Combine with cinnamon and wine, and bring to a boil. Turn off heat, add cranberries and let them soak until liquid cools. Cranberries should be slightly soft but not mushy.
• In a 10-inch, oven-safe frying pan, heat butter with maple sugar, stirring mixture until it melts. Tilt pan to coat the bottom evenly; cool.
• When maple-butter mixture is at room temperature, arrange drained cranberries in concentric circles in pan, starting in middle. There should be a single layer of cranberries. Set aside.
• Make the cake: Heat oven to 350 degrees. In a large bowl, cream butter, and beat in brown sugar until well mixed. In a second bowl, stir together yolks and molasses. In a third bowl, sift together flour, nutmeg, cinnamon, cloves and ginger.
• Alternate adding dry ingredients and yolk mixture to butter mixture, beginning and ending with dry ingredients.
• Dissolve baking soda in 1 tablespoon hot water. Stir into batter. Stir in sour cream.
• Beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff. Whisk a third of the whites into batter; fold in remaining whites.
• Spread batter in an even layer over cranberries. Bake for about 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven, and allow to sit a minute or so. Run a knife around the edge of the pan, and invert it onto flat serving platter. Serve immediately with a large dollop of sour cream or crème fraîch.

CRANBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°. Drain pineapple, reserving juice. Add water to juice to measure 1-1/4 cups; set aside. Pour butter into a greased 13-in. x 9-in. baking dish. Sprinkle with brown sugar, cranberries and walnuts. Top with pineapple. , In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into prepared pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a large serving platter (top will have an uneven appearance).

CRANBERRY UPSIDE-DOWN COFFEE CAKE (LIGHT)

Steps:

• Preheat oven to 350°.
• To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.
• Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.
• Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.
• To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.

CRANBERRY GINGER UPSIDE-DOWN CAKE W/SPICED ORANGE CARAMEL SAUCE

Steps:

• Heat oven to 350°F Spray a 10" round cake pan with non-stick vegetable spray.
• Cranberry Mixture: In a small sauce pan, melt butter with brown sugar. Add cinnamon and bring to a boil, whisking ingredients. Pour into the prepared pan and cover with cranberries. Set aside.
• Gingerbread: Sift together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
• Beat together butter and sugar until light and fluffy. Add the egg, then add the molasses. Add the dry ingredients all at once and slowly add water, scraping bowl well.
• Pour batter over cranberries in the prepared pan. Bake 45-60 minutes or until a toothpick comes out clean. Invert onto a serving plate and allow to cool.
• Spiced Orange Carmel Sauce: Caramelize sugar over medium-hight heat until sugar is a light amber. Carefully add orange juice (may splatter). Add remaining ingredients and boil 1 minute. Cool then serve with cake.

PEAR-CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Combine 6 tablespoons butter and 3/4 cup brown sugar in a medium skillet, and cook over medium-high heat, stirring constantly, until melted and thoroughly combined, about 6 minutes. Pour into a 10-by-2-inch professional round cake pan.
• Peel pears, core, and slice into 1/2-inch-thick wedges. Coat with lemon juice, and arrange on top of brown-sugar mixture in a spiral pattern around edge of pan. Fan out slices in center. Sprinkle 1/2 cup cranberries over pears, and set aside.
• Sift flour, baking powder, salt, cinnamon, and ginger together in a medium bowl, and set aside. Combine remaining 6 tablespoons of butter with remaining cup brown sugar in the bowl of an electric mixer, and beat until well combined. Add eggs one at a time, beating after each addition. Add milk alternately with flour mixture, beginning and ending with four; beat until smooth. Stir in remaining 1/2 cup cranberries; pour over fruit in pan. Bake until a tester inserted in the center of cake comes out clean, about 40 minutes.
• Transfer to a wire rack to cool for 15 minutes. Run a knife around edges and invert onto a serving platter. Serve with spice ice cream.