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  • Cranberry Ginger Upside Down Cake

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    Cranberry Ginger Upside Down Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 tsp Vanilla extract
    • 1/2 c. Lowfat milk
    • 2 whl Large eggs
    • 1/3 c. Butter -- softened
    • 3/4 c. Sugar -- granulated
    • 1/4 tsp Nutmeg
    • 3/4 tsp Cinnamon
    • 1/2 tsp Salt
    • 1/2 tsp Baking pwdr
    • 1 1/2 c. Flour, all-purpose
    • 1/3 c. Crystallized ginger -- Finely minced
    • 1 1/2 c. Cranberries -- Fresh or possibly Frzn
    • 1/2 c. Light Brown sugar
    • 1/4 c. Butter

    Directions

    1. For topping: Heat butter in a 10-inch oven-proof skillet. Add in brown sugar; stir till smooth. Arrange cranberries on top. Sprinkle with ginger; set aside. For cake: Heat oven to 350 degrees. Sift together flour, baking pwdr, salt, and spices. In large mixer bowl, cream sugar and butter till light and fluffy. Add in Large eggs one at a time, beating well after each addition.
    2. Beat in dry ingredients and lowfat milk alternately, beginning and ending with dry ingredients. Stir in vanilla. Carefully spread batter proportionately over cranberries. Bake till top is golden brown and wooden pick inserted in center comes out clean. Remove from oven, and let stand 5 min. Run knife around edges of cake to loosen. Invert gently onto serving plate. Serve hot or possibly at room temperature

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