Cranberry Ginger Upside-Down Cake

This time of year always makes me think about being in Ms. Rothrock’s fourth grade class in 1999. My classmates were all donning their best Halloween costumes and getting ready to march around the school’s outdoor track for the annual Halloween parade. This was an exciting time, except that my family didn’t celebrate Halloween so I sat on the bleachers in my regular clothes, feeling majorly left out! Ever since then, I’ve felt rather ambivalent about Halloween but I do look forward to Thanksgiving all year round. So with the changing leaves and cooler autumn air, I wanted to celebrate by making a delicious cranberry cake after seeing cranberries (already) stocked at the grocery store. Thanksgiving is almost upon us!

It’s never too early to start thinking about your turkey spread so actually whether you’re a halloween reveller or Thanksgiving enthusiast (do I dare even mention Christmas yet?), this perfectly sweet and tart upside down cranberry cake with marigolds from the garden (obviously) is simply perfect for a special occasion, as well as a casual snacking cake to throw together on the weekend and enjoy with your coffee in the morning. Happy holidays!

Cranberry Ginger Upside-Down Cake (6-8 servings):

For the cranberries:

• 12-oz pack fresh cranberries
• 1/3 cup granulated sugar (65 grams)
• 1/2 tsp freshly grated ginger
• 1 tsp lemon zest
• 2 tsp lemon juice, about 1/2 lemon

For the cake:

• 3 eggs
• 3/4 cup full-fat yogurt (185 grams)
• 2/3 cup granulated sugar (150 grams)
• 1/3 cup brown sugar (60 grams)
• 3/4 cup light olive oil (150 grams)
• 1 1/2 cups all-purpose flour (210 grams)
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp lemon zest
• 1/2 tsp freshly grated ginger

For the topping:

• Spoonful of powdered sugar for dusting
• 1 tsp lemon zest
• Marigold petals

Step 1. Pre-heat oven to 350°F. In a medium mixing bowl, combine ingredients for the cranberries, mix well, and then pour into a well-oiled or buttered 9” cake pan. Arrange them in a neat and tight bottom layer and then let the remaining cranberries sit on top on another layer, without worrying too much about it.

Step 2. In another large mixing bowl, whisk the eggs and then add the yogurt and sugars and mix well. Gradually drizzle in the olive oil, constantly whisking so that the batter gets “emulsified” and smooth. Add remaining ingredients and mix until just combined. Pour into cake pan on top of the cranberries.

Step 3. Bake for 50-55 minutes or until a chopstick or cake tester comes out clean. Let cool completely, run a butter knife around the edge of the pan, and then invert the cake onto your plate. Top with powdered sugar sifted through a small sieve, more lemon zest, and edible flower petals. Enjoy!