Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce
- Ready In:
- 2hrs
- Ingredients:
- 21
- Serves:
-
8
ingredients
-
Cranberry Mixture
- 59.14 ml butter
- 157.80 ml brown sugar
- 2.46 ml ground cinnamon
- 473.18 ml fresh cranberries
-
Gingerbread
- 233.88 g flour
- 7.39 ml baking soda
- 11.09 ml ground ginger
- 2.46 ml ground cinnamon
- 1.23 ml ground cloves
- 0.61 ml salt
- 70.87 g butter, softened
- 78.78 ml sugar
- 1 egg
- 177.44 ml molasses
- 177.44 ml water
-
Spiced Orange Caramel Sauce
- 453.59 g sugar
- 236.59 ml orange juice
- 118.29 ml cream
- 2 oranges, zest of
- 1 star anise
- 2 cinnamon sticks
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Kathy
United States