Cranberry ginger upside-down cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Milk |
| 2 | Whole Eggs | |
| ⅓ | cup | Butter -- softened |
| ¾ | cup | Sugar -- granulated |
| ¼ | teaspoon | Nutmeg |
| ¾ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1½ | cup | Flour, all-purpose |
| ⅓ | cup | Crystallized ginger -- |
| Finely chopped | ||
| 1½ | cup | Cranberries -- Fresh or |
| Frozen | ||
| ½ | cup | Light Brown sugar |
| ¼ | cup | Butter |
Directions
CAKE:
TOPPING:
For topping: Melt butter in a 10-inch oven-proof skillet. Add brown sugar; stir until smooth. Arrange cranberries on top. Sprinkle with ginger; set aside. For cake: Heat oven to 350 degrees. Sift together flour, baking powder, salt, and spices. In large mixer bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.
Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients. Stir in vanilla. Carefully spread batter evenly over cranberries. Bake until top is golden and wooden pick inserted in center comes out clean. Remove from oven, and let stand 5 minutes. Run knife around edges of cake to loosen. Invert gently onto serving plate. Serve warm or at room temperature
Recipe By : The Star 11/3/94 File