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Ingredients
| salted butter: 1/4 cup |
| light brown sugar (packed): 2/3 cup |
| ground cinnamon: 1/2 tsp |
| cranberries (whole): 2 cups |
| all-purpose flour: 8.25 oz |
| baking soda: 1 1/2 tsp |
| ground ginger: 2 1/4 tsp |
| ground cinnamon: 1/2 tsp |
| ground cloves: 1/4 tsp |
| salt: 1/8 tsp |
| salted butter: 2.5 oz (softened) |
| granulated sugar: 1/3 cup |
| eggs: 1 |
| molasses: 3/4 cup |
| water: 3/4 cup |
| granulated sugar: 1 lb |
| orange juice: 1 cup |
| light whipping cream (fluid): 1/2 cup |
| oranges: 2 (zested) |
| Star anise fruits: 1 |
| cinnamon stick: 2 |
Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
75 min -
Servings
9 serving(s)
Tags
- 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.