Time for December’s Crazy Ingredient Challenge!
The theme for this month was cranberry and gingerbread. Since I recently posted a gingerbread cake I decided to modify it a bit to create a gingerbread cranberry upside down cake. I love pineapple upside down cake because of the gooey quality of the cake, and knew this would be delicious. The cranberry flavors paired with the gingerbread are fantastic! The cranberries are tart and are perfect with the rich gingerbread cake. This cake is so festive for this time of year and is a unique dessert to share with family and friends. The only trick to this cake is getting it out of the pan and the solution is a well buttered pan and patience. Do not try to force the cake out. Gently work on it and it will pop out and your will have a lovely and delicious dessert.
Today, I am headed out to bowl with my family before returning home to cook Christmas dinner with my cousin. I love our family celebration! We cook, eat, drink, play games, exchange gifts and have good conversation- so much fun! It is also my Dad’s birthday and that is a perfect reason to celebrate too!
f you are interested in joining our challenge, stop over to Dawn of Spatulas on Parade to say hello and to get more information. I am excited to see what next month will bring!
2 eggs, beaten
1 stick of unsalted butter, melted (+ an additional non-melted Tbl to butter the cake pan)
3/4 cup molasses
1/2 cup sugar
1/2 cup brown sugar
1 1/3 cup cold water
2 3/4 cup all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 Tbl ground ginger
2 cups fresh cranberry
Pre-heat oven to 350 degrees. Grease a 9-inch spingform cake pan with butter and set aside. A 10-inch will work, but make sure to adjust your cooking time.
In a stand mixer using the paddle attachment, combine egg, sugars, molasses, butter and water and mix well. In a large bowl, stir together flour, baking soda, ginger and salt. Slowing add the four mixture molasses mixture.with mixing on low speed. Evenly spread cranberries in the cake pan. Evenly pour the batter into cake pan, and bake for 40-50 minutes, or until toothpick is almost clean when inserted into the middle of the cake (you will have some crumbs, but not raw batter).
Remove from oven and allow the cake to slightly cool so you can handle the cake pan. Flip upside down and gently remove the springform. If it stick use a knife to gently release the cake. Remove the bottom (covering the cranberries) gently. You may want to use a knife to separately it from the cranberry layer.