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Cranberry Orange Ginger Upside Down Cake

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OK, here’s that other recipe I promised you this morning! The original blog posting of it came from The Italian Dish Blog¬†…a must read if you like Food. I wish I had her patience for cooking, but I don’t so I omitted a couple of steps, because I’m lazy and I just cannot read a recipe and wonder what would happen if I tinkered with it a little bit! This one required separating the eggs and beating the whites, and folding that into the batter to make the cake fluffier…and well, who needs cake THAT fluffy??? so I just skipped that step…and then I added some candied crystallized ginger and some Gran Marnier because I had a jar and a bottle on the shelf and they were calling me. Oh, and for some reason I had no vanilla extract here in the mountains so I subbed out half the sugar for maple syrup…worked like a charm!

Cranberry Orange Ginger Upside Down Cake

Ingredients

Topping:

  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup brown sugar, packed
  • 2 3/4 cup fresh cranberries
  • zest and juice of one navel orange
  • 4 pieces candied ginger, finely chopped
  • 1 Tbsp. Gran Marnier if you have on hand :)

Cake Batter:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 pound (1 stick) unsalted butter, room temperature
  • 1/c cup sugar
  • 1/2 cup maple syrup (real please)
  • 2 eggs
  • 1/2 cup milk (I used skim because that’s what I had)

To make:

1) The topping: In a large round cake pan melt butter and brown sugar on low over stove top until just combined. Take off the heat and add in the cranberries, orange juice, and Gran Marnier and stir. evenly spread the orange zest and ginger pieces amongst the berries and set aside.

2) The Cake: Cream the butter and sugar/maple syrup in a mixer on medium until light and fluffy. Slowly add in the egg until just combined. In a separate bowl, sift together the flour, salt, and baking powder. Alternating wet and dry, finishing with wet, mix the flour mix and milk into the batter. When well combined, spread evenly over the cranberry topping mixture ensuring it is even. Pop into the oven for between 50-60 minutes until cake is cooked. Let rest for about 10 minutes then invert onto a cake plate/platter. When almost cool, cut and serve. You could make this even more sinful by adding whip cream or ice cream to the side. I liked it just the way it was (likely because said whip cream and ice cream were not in my house!) Note: I might have drizzled more maple syrup on top :)

Photo property of UrbanCountryStyle

From my house and home to you and yours!

Love,

Suzie

4 Comments

  1. All I’m sayin’ is that you’re evil. :D

    • I know. My old Alberta license plate even had a 666 on it #truestory !

  2. O.K. that’s it, we have put on 10 lbs today just reading about all the yummy food. We haven’t had dinner yet. Can we come over for a snack?
    Std & Mr. td

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