Recipe by Eshun Mott, Photo by Maya Visnyei
1 1/4 cups granulate sugar, divided
2 cups fresh cranberries
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp baking soda
1/2 cup unsalted butter
1 large egg
1 egg yolk
1 tsp vanilla
1/2 cup sour cream
Preheat oven to 350F.
Line the bottom of a 9-in. round cake pan with parchment paper. Butter the paper and sides heavily. (The paper will stick to the pan.)
Sprinkle ½ cup sugar evenly over the bottom of the pan and top with cranberries. Set aside.
Combine flour, baking powder, ground ginger, salt, cinnamon and baking soda in a bowl and stir until uniform.
Combine butter and remaining ¾ cup sugar in a large mixing bowl and beat with an electric mixer until fluffy. Add eggs and yolk one at a time and beat until incorporated. Beat in vanilla.
Add half of the flour mixture to the butter mixture and beat until combined. Add sour cream and mix until uniform, then beat in remaining flour mixture.
Dollop cake batter over cranberries in pan, and use a spatula to smooth into an even layer. Bake for 50 min or until a cake tester comes out clean.
Let stand 10 min, then run a knife around the edge of the pan to loosen and flip, inverted, onto a serving plate.
Calories 376, Protein 5g, Carbohydrates 52g, Fat 17g, Fibre 2g, Sodium 252mg.
Don’t fear the upsidedown factor! Place a serving plate over the pan and flip the cake before it cools completely. Replace any cranberries left behind on the parchment paper, and no one will know!
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