Cranberry Gingerbread Upside Down Cake

Step 1

Pre-heat oven to 350°F. Grease a 9-inch spingform cake pan with butter and set aside.

Step 2

In a stand mixer using the paddle attachment, combine egg, sugars, molasses, butter, and water and mix well. In a large bowl, whisk together flour, baking soda, ginger and salt. Slowly, add the flour mixture to the molasses mixture while mixing on low speed.

Step 3

Evenly spread cranberries in the cake pan. Evenly pour the batter into cake pan, and bake for 40-50 minutes, or until toothpick is almost clean when inserted into the middle of the cake (you will have some crumbs, but not raw batter).

Step 4

Remove from oven and allow the cake to slightly cool so you can handle the cake pan. Flip upside down and gently remove the springform.