Cranberry Gingerbread Upside Down Cakes

5 ounces (1 ¼ stick) unsalted butter, melted, plus more for greasing the pan

1 cup plus 2 tablespoons sugar

1 ¾ cups cranberries

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon fine sea salt

2 eggs, at room temperature

1 ¼ cup milk, at room temperature

¼ cup molasses

 

Preheat the oven to 350ºF. Butter a jumbo 6-cup muffin pan. Spoon 1 teaspoon of the butter and then 1 tablespoon of the sugar into each muffin cup. Divide the cranberries among the muffin cups.

 

Whisk together the remaining ¾ cup of sugar and the flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt in a large bowl. Whisk together the remaining 4 ounces of butter and the eggs, milk, and molasses in a medium bowl. Add the egg mixture to the flour mixture and stir until just combined. Divide the batter among the muffin cups. Bake for 32 to 36 minutes, or until the edges of the cakes start to shrink away from the pan and a toothpick inserted into the center of a cake comes out clean. Let the cakes cool in the pan for about 10 minutes. Invert onto a cooling rack and let cool slightly. Serve warm.

 

Makes 6 large individual cakes. Can also be made in a standard 12-cup muffin pan—just adjust the baking time accordingly.

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