Christmas
Double Layer Cranberry Ginger Upside-Down Cake
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50 Reviews
Yiannis P.
November 27, 2020
I made this recipe for Thanksgiving for the first time and, naturally, was worried it'd turn out a hot mess, but it didn't. It turned out beautifully and, though not a pie, felt very on-theme. The recipe was easy to follow & the results were exceptional. PRO TIP: I was making the Chocolate Cake w/ Cranberry Buttercream, at the same time, & had some cranberry compote left over from that recipe. Warm it up, drizzle it over this cake & you'll realize you need two gravy boats at your next Thanksgiving dinner (see: Step 1 of the For the Frosting section of https://food52.com/recipes/65490-chocolate-cake-with-cranberry-buttercream).
kate H.
November 19, 2017
Delicious. Made yesterday to make sure I wanted to serve at our Thanksgiving gathering. After reading comments I baked the cake in 8 inch cake pans. When I make next week I’ll add more nuts to the topping. I used pecans and toasted them first. I’ll also omit adding raspberry jam to the filling as I like the tartness of the cranberries. Don’t leave out the ginger- it’s a wonderful combination with the cranberries.
TandA
November 22, 2015
I made this last night to have for a dinner party tonight. It was delicious. In hindsight, quadruple the ginger whip cream.
lena16
February 23, 2015
A little typo correction to this piece:
As the author has correctly indicated in the introductory article to this recipe ("Cranberry Upside-Down Cake to Steal the Show"), the cake recipe is adapted from the one published in Greenspan's "Baking from My Home to Yours", not in the "Baking Chez Moi", Dorie's newest book.
As the author has correctly indicated in the introductory article to this recipe ("Cranberry Upside-Down Cake to Steal the Show"), the cake recipe is adapted from the one published in Greenspan's "Baking from My Home to Yours", not in the "Baking Chez Moi", Dorie's newest book.
jxc
February 20, 2015
Love this recipe. First time around: did not divide my batter evenly and the bottom layer was scant & baked to a nice crispy cookie (delicious). So I served the upside-down top layer by itself - and it was appreciated by all. The filling I reserved for my own use on yogurt, ice cream, etc. After that experience, I use all the batter for a single upside-down cake (9" pan); and I consider the filling a separate recipe for a delicious topping.
anita
December 5, 2014
This cake is now on the list of "must haves" for Thanksgiving. It is sumptuous and multi flavored. I tried a different version. It worked well with making a one layer (like a true pineapple upside down cake) and omitting the second layer and the filling. We accommodated the left over batter by putting it in a smaller round pan and baking it plain. WONDERFUL coffee cake. Just an easy variation. LOVE THIS CAKE.
Virginia
December 4, 2014
My family raved about this. I baked it in a tube pan, as I wanted less fuss. It worked beautifully!
Carolynn
December 1, 2014
Would love to make as both cranberry & ginger are my favorites.
My butter comes by the pound ... How much is in a stick.? 1/4 or 1/2 cup?
Carolynn
My butter comes by the pound ... How much is in a stick.? 1/4 or 1/2 cup?
Carolynn
karin R.
November 30, 2014
My cake turned out perfect. Looked exactly like the picture and
was was very yummy. Everyone loved it. The perfect amount of tart and sweet and crunch, and it was moist not dry. Baked the cake on Wed. and put it together Thanksgiving morning. Finished the last of it on Sat. and it held up well, did not become soggy like I was thinking. The cake makes for a beautiful presentation. I will be doing it again for Christmas.
was was very yummy. Everyone loved it. The perfect amount of tart and sweet and crunch, and it was moist not dry. Baked the cake on Wed. and put it together Thanksgiving morning. Finished the last of it on Sat. and it held up well, did not become soggy like I was thinking. The cake makes for a beautiful presentation. I will be doing it again for Christmas.
Linda B.
November 29, 2014
The cake was a little dry. If I make this again I would use 8 inch pans because the layers were very thin.
Gwen
November 29, 2014
Any time that I make anything different or new, I usually have to read and reread the recipe a few times. After reading comments even though not making cake right now, I read and reread recipe. It seems pretty clear to me and anyone that has baked a bit probably would not worry about pans under cake in oven and in the future a casual reminder as why would be helpful. I am looking forward to making this cake.
Gwen
Gwen
Linda B.
November 28, 2014
I agree that there is not enough batter for 9 inch pans. I baked it for 40 minutes and I hope it is not dry. I am taking it to an "after Thanksgiving party" so I hope it turns out ok.
Juliebell
November 27, 2014
My cake looked like the picture above but was done at 32 minutes. It was a success and the ginger whipped cream was delicious.
kate H.
November 27, 2014
Perhaps I didn't whip butter \ eggs up enough, but this didn't make enough batter for a layer cake in 9 inch pans and thus baked within 30 min.
karin R.
November 26, 2014
Hilary thank-you for responding. My cake is finished and it looks beautiful. I just put both pans on the oven rack with no baking sheet and it worked out fine. Cake doesn't even come close to overflowing so I don't know why the baking sheet. Rotated them at 20min. Cake was finished at exactly 40min. Going to follow the advise of Sarah and not assemble the cake till tomorrow. Will be refrigerating the top half and saran wrapping the bottom. Hope this can help someone else too. Happy Thanksgiving!
Hilary-Rose S.
November 26, 2014
Hi Karin, I really don't know about the baking sheets, I will try it with 1 because I have a small oven and one of the sheets would not be as centered.
karin R.
November 26, 2014
Well I'm working on the cake now. Still don't understand the issue with two baking sheets under the cake pans. Glad I'm not the only one a little confused. Good Luck All & Happy Thanksgiving
Sarah J.
November 26, 2014
Sorry for the confusion! It should be two cake pans, each on a baking sheet. Rotate them halfway through baking. I put cake pans on baking sheets because it helps to ensure that the heat is evenly distributed throughout the cake and it also prevents messes! Hope that helps clear things up.
Loryn C.
November 26, 2014
i had the same issues with the instructions - could be a little clearer. tried out the recipe tonight though. first layer came out SO pretty....on to the second layer!
Yancy B.
November 26, 2014
I'm sure the recipe will be great -- it's in process and we'll know tomorrow. I would say it would be truly helpful if the author cleaned up the instructions a bit. Buttering and flouring the pans at different steps? I'm a very experienced cook, and I had to read some of the steps multiple times. She made it much harder than it had to be!
Sarah J.
November 26, 2014
Hi Yancy, I do hope it turns out well! I'm so sorry for any confusion with the instructions. I suggested buttering the cake pans at different points because the upside-down layer gets buttered and floured only on the sides of the pan, whereas the pan for the supporting layer should be buttered and floured everywhere. Hope that helps clear things up!
karin R.
November 26, 2014
Hilary step 9 says ground ginger, I think the dried spice. Looking at the picture it doesn't appear to have any chunks in the whipped cream. Can you help me with my question about putting the cake pans on separate baking sheets when they fit on one. Are we to use 2 oven racks then switch after 20 min? Or do we just put on the same rack and turn the pans?
Hilary-Rose S.
November 26, 2014
For the whipped cream, it says "3 or 4 big
pinches ginger, more to taste" and in the recipe it says ground ginger. Is this raw ginger ground? Or the dried spice?
pinches ginger, more to taste" and in the recipe it says ground ginger. Is this raw ginger ground? Or the dried spice?
Sarah J.
November 26, 2014
There is crystallized ginger in the cake and ground ginger in the whipped cream. Hope that helps!
Minsil N.
November 25, 2014
I really, really want to challenge myself....but I'm too afraid to make one because I'm a horrible cook and never ever baked any cake or cookies ...I wish someone who is experienced can help me.....then I would love to give a try....lol
karin R.
November 25, 2014
Why are we putting each cake pan on a baking sheet? Both 9 inch pans would fit on one. You say rotate pans at 20 min, are we using the 2 middle oven racks? I'm not much of a baker obviously, just for Holidays. Thank you for any help.
Chocolate B.
November 17, 2014
What is the weight of the flour, the two kinds of sugars and the cranberries? If you don't cook in the US, volume measurements don't work well. Thanks!
michelle
November 17, 2014
What is candied ginger and where can I buy it?
Emily A.
November 23, 2014
You can find it in the Asian section of grocery stores. It's ginger that's been turned into candy, basically. Usually you'll find it in rectangular boxes, not the jars (that's pickled ginger they use in sushi), and the ginger itself is in a plastic resealable baggie. It's good for stomachaches, btw.
NBelson
November 16, 2014
Anyone know if the cake will still be successful if I leave out the nuts - my friends daughter is allergic?
DelicateFlowah
November 16, 2014
It's part of the upside down topping. Add a few more cranberries. It will still be delicious. My son has issues with nuts too. I just omit them.
Lynne G.
November 16, 2014
I can't wait to try this, yum. Susielou there are 8 tablespoons to a stick of butter
Bostonccl
November 16, 2014
I left baking behind for the most part, once my kids didn't care if their birthday cakes were made with my own hands. Until the beginning of 'the season,' with Thanksgiving & Christmas & New Year's, for which I bake pies. This cake, however, combines my 2 favorite things: ginger & cranberries. Or is that cranberries & ginger? (My brilliant daughter just gifted me with ginger syrup for pancakes!!
So this recipe called out to me & I have just about substituted it (mentally) for the pies I would otherwise have baked. Thanks for posting & congratulations to the photographer, beautifully depicted. :-)
So this recipe called out to me & I have just about substituted it (mentally) for the pies I would otherwise have baked. Thanks for posting & congratulations to the photographer, beautifully depicted. :-)
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