Nancy Silverton's Cranberry-Ginger Upside-Down Cake

• 3-inch knob of ginger
• 8 ounces cranberries
• 1 cinnamon stick
• 1 1/2 cups white wine
• 4 tablespoons butter
• 4 tablespoons maple sugar or dark brown sugar
• 6 tablespoons butter
• 1/4 cup dark brown sugar
• 2 egg yolks
• 1/2 cup blackstrap molasses
• 1 cup flour
• 1/2 teaspoon grated nutmeg
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon powdered ginger
• 1 1/2 teaspoons baking soda
• 1 tablespoon hot water
• 3 tablespoons sour cream or creme fraiche
• 4 egg whites
• 1 tablespoon plus 1 1/2 teaspoons granulated sugar
• Additional sour cream or creme fraiche for topping

1. Slice ginger into 1/4-inch disks.
2. Combine with cinnamon and wine, and bring to a boil.
3. Turn off heat, add cranberries and allow cranberries to soak in this mixture until liquid cools.
4. Cranberries should be slightly soft but not mushy.
5. Heat butter with maple sugar in a 10-inch frying pan that can go into the oven.
6. Stir mixture until it melts.
7. Tilt pan to coat the bottom evenly; cool.
8. When maple-butter mixture is at room temperature, arrange drained cranberries in concentric circles in pan, starting in middle.
9. There should be a single layer of cranberries.
10. Set aside.

knob of ginger, cranberries, cinnamon, white wine, butter, maple sugar, butter, dark brown sugar, egg yolks, blackstrap molasses, flour, nutmeg, ground cinnamon, ground cloves, powdered ginger, baking soda, water, sour cream, egg whites, sugar, sour cream

Taken from cooking.nytimes.com/recipes/1054 (may not work)