Cranberry Gingerbread Upside Down Cake
Servings 10 people
Ingredients
- 2 eggs beaten
- 1 stick of unsalted butter melted (+ an additional non-melted Tbl to butter the cake pan)
- ¾ cup molasses
- ½ cup sugar
- ½ cup brown sugar
- 1 ⅓ cup cold water
- 2 ½ cup all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon ground ginger
- 12 oz fresh cranberries
Instructions
- Pre-heat oven to 350°F. Grease a 9-inch spingform cake pan with butter and set aside.
- In a stand mixer using the paddle attachment, combine egg, sugars, molasses, butter, and water and mix well. In a large bowl, whisk together flour, baking soda, ginger and salt. Slowly, add the flour mixture to the molasses mixture while 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.
Notes
* A regular 9-in cake can be used. I recommend lining the bottom with a circular piece of parchment paper to prevent the cake from sticking in the pan. *