Upside Down Gingerbread With Cranberries And Pineapple Food

CRANBERRY APPLE UPSIDE-DOWN CAKE

Steps:

• Lightly spray a 9-inch pie dish with non-stick cooking spray. Set aside. Make sure your apples are sliced and ready to go.
• In a small saucepan, melt butter on low heat. When it begins to bubble, whisk in the brown sugar. Continue to stir until smooth. Then, leave on heat for about 2 minutes until it begins to bubble. Stir, then remove from heat and allow to briefly cool for a couple minutes. Layer the sliced apples and cranberries into the dish and pour the butter/sugar overtop. Set aside.
• Preheat oven to 325°F (163°C).
• In a medium bowl, toss the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together until combined. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add the brown sugar and beat on medium-high speed until creamed together, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Beat in the egg yolks and vanilla on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cake batter. The batter will be smooth, velvety, and thick.
• Spoon or pour batter over the apples/cranberries and bake for 40-44 minutes or until a toothpick inserted in the very middle comes out clean. Allow to cool for exactly ten minutes before inverting onto a large serving dish or cake stand. Serve warm or at room temperature. I prefer it at room temperature. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.

PINEAPPLE UPSIDE-DOWN GINGERBREAD

Steps:

• Heat oven to 350°F. In 9-inch round pan, mix 2 tablespoons of the melted butter and the brown sugar; spread evenly to cover bottom of pan. Cut pineapple slices in half; arrange 4 halves over brown sugar mixture in center of pan. Cut remaining halves in half again; arrange pieces around edge of pan.
• In large bowl, mix flour, sugar, ginger, baking soda, cinnamon, nutmeg and salt. With spoon or wire whisk, beat in remaining 6 tablespoons melted butter, 1/4 cup reserved pineapple juice and all remaining gingerbread ingredients until smooth. Spoon batter carefully over pineapple; spread to cover.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Run knife around side of pan to loosen. Place heatproof serving plate, upside down, over pan. Turn plate and pan over; remove pan. Cut into wedges. Serve with whipped cream and cherries.

PINEAPPLE-GINGER UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium low. Stir in grated ginger. Remove from heat. Sprinkle evenly with brown sugar.
• Cut pineapple lengthwise into 8 (1/4-inch-thick) planks, cutting in toward core, and discard core. Cut larger planks into triangles or rectangles. Arrange triangles and smaller planks on top of brown sugar mixture in skillet to fit snugly together (shingling pieces as needed). Set aside.
• Beat granulated sugar and 3/4 cup softened butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Beat in vanilla. Whisk together flour, baking powder, salt, and baking soda in a medium bowl. Whisk together eggs and buttermilk in a small bowl. Add flour mixture to granulated sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating on medium-low speed until just blended before next addition. Spread over pineapple mixture in skillet.
• Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 50 to 55 minutes, tenting with aluminum foil after 40 minutes to prevent excessive browning if needed. Cool in skillet on a wire rack 10 minutes. Invert cake onto a serving platter. Cool 30 minutes to serve warm, or cool completely, about 1 hour.

CRANBERRY GINGERBREAD UPSIDE DOWN CAKE

Steps:

• Lightly grease the sides of a 9-inch round cake pan.
• In a small bowl, stir together the first three ingredients -- melted butter, brown sugar, and vanilla extract.
• Spread evenly into the bottom of the prepared cake pan.
• Sprinkle evenly with fresh cranberries, ensuring the brown sugar mixture is covered.
• In a large mixing bowl, combine the buttermilk, egg, vanilla, brown sugar, molasses, and butter, beating until blended.
• In a large bowl, combine flour, cinnamon, ginger, baking soda, salt, and cloves.
• Add the dry ingredients to the mixing bowl, beating until just combined. Do not overmix.
• Spoon the batter carefully over the cranberries, trying not to dislodge or move them too much.
• Bake at 350 degrees for 30-35 minutes, or until edges are set and golden, and a toothpick inserted near the center comes out clean.
• Remove to a wire rack to cool for 15-20 minutes (no longer or cake will want to stick to pan), run a knife around the edges to loosen, and then invert onto a serving plate.
• Cut and serve warm. Top with whipped cream, if desired.

CRANBERRY UPSIDE DOWN CAKE WITH CAKE MIX

Steps:

• Grease a rectangle cake pan (Dimensions: 13x9) with oil spray.
• Pour melted butter in the pan and spread it out.
• Sprinkle brown sugar evenly on top.
• Add pineapples. Try to spread them out as best as you can.
• Add cranberries as evenly as you can.
• Keep aside.
• Prepare the yellow cake batter, according to box instructions.
• Mix in orange zest.
• Pour batter on top of cranberry pineapple mixture.
• Spread it as evenly as possible with a spatula.
• Bake at 350 degrees F for about 40 minutes or until an inserted toothpick in the center comes out clean. The top will have an odd, bumpy, uneven appearance and that's normal.
• Remove from oven and let it cool for 10 minutes.
• Run a knife along the sides of the cake to loosen it.
• Then, gently turn it onto a large cake dish. Tap the cake pan on top to ensure the cake has released fully.
• Remove cake pan.
• Add swirls of whipped cream on top of your cake, if you like, once it fully cools down. Enjoy!

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into 1/8-inch thick slices. Tightly layer the pears in the prepared pan, as pictured above. Set aside.
• Whisking constantly, heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat. Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together (it will, keep whisking!), pour evenly over pears.
• Preheat oven to 350°F (177°C).
• Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together. Set aside. Whisk the molasses and hot water together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg and vanilla extract on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Turn the mixer off and add the dry ingredients and molasses/water. Turn the mixer on low and mix just until combined. The batter will be a little thick.
• Carefully pour/spread batter on top of pears. Bake for around 35-45 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. If you notice the edges or top browning too quickly, tent the cake with aluminum foil.
• Remove from the oven and allow to cool in the pan for 10-15 minutes, then invert cake onto a serving plate. Cake will be moist! Serve warm or at room temperature with whipped cream or ice cream.
• Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.

PINEAPPLE CRANBERRY UPSIDE DOWN CAKE

Steps:

• Drain juice from pineapple and save.
• Melt butter in a 9x13 baking dish in a 350°F oven.
• Sprinkle in sugar nuts cranberries and pineapple.
• Add water to the pineapple juice to equal the amount of liquid specified on the cake mix box.
• Prepare cake mix as shown on package directions.
• Spread mixture over fruit.
• Bake at 350°F for 30-45 min or until a toothpick inserted in the middle comes out clean.
• Cool 5 minutes.
• Invert cake onto a large serving dish.

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 350°F (180°C). Generously spray bottom of 9-inch (22-cm), nonstick layer cake pan with canola oil cooking spray. Sprinkle evenly with brown sugar, then arrange pineapple rings on top in one layer. Sprinkle chopped ginger pieces in spaces around pineapple rings and in their centers.2. In medium bowl, whisk together all-purpose flour, whole-wheat flour, sugar, baking powder and baking soda. In another medium bowl, whisk together buttermilk, canola oil, eggs and vanilla. 3. Combine wet and dry ingredients and mix until combined. Pour batter over pineapple-brown sugar mixture and bake until top is lightly browned and wooden skewer inserted into center of cake comes out clean, 40-50 minutes. Let cool for 5 minutes, then run knife around cake edges and, using oven mitts, invert cake onto large serving plate. Note: *Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.

UPSIDE-DOWN GINGERBREAD WITH CRANBERRIES AND PINEAPPLE

Steps:

• Heat oven to 350 degrees.
• In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
• Spread in bottom of ungreased 8 or 9inch square pan.
• (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
• Arrange pineapple, cranberries, and nuts over sugar mixture.
• In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
• Add all remaining gingerbread ingredients and blend well.
• Pour batter evenly over pineapple, cranberries, and nuts.
• Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
• Serve warm with whipped cream.