Double layer cranberry ginger upside-down cake
Cakes
Upside-down cakes are, like me, short in stature. In order to give this a much-needed boost to enable it to stand tall and proud at the pageant of desserts that is post-turkey Thanksgiving dinner, I doubled the cake component and added a filling sweetened by raspberry preserves. When the makeover is complete, a once-humble cake becomes a scene-making dessert. I love the crunch of the chopped nuts and the zing of the ginger, but you can substitute hazelnuts for another type and omit the ginger, if you like. <br /> <br />This recipe was adapted from Dorie Greenspan's Cranberry Upside-Downer, published in Baking From My Home to Yours.
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