Cranberry Gingerbread with Brown Sugar Whipped Cream

Prep Time: 20 mins | Cook Time: 50 mins | Course: Dessert | Serves: 10 

The most amazing gingerbread cake studded with cranberries and crystalized ginger and served with brown sugar whipped cream. This recipe is the taste of the Christmas season youve been waiting for. I sometimes add mini chocolate chips. I like to use my Christmas wreath bundt pan but a 9.13 baking dish works perfectly. Inspired by Epicurious https://www.epicurious.com/recipes/food/views/cranberry-gingerbread-with-brown-sugar-whipped-cream-816 

3 cups flour 

1 ½ tsp baking powder

1 ½ tsp cinnamon

1 ½ tsp ginger

¾ tsp allspice

¾ tsp cloves

¾ tsp baking soda

¾ tsp salt

¾ cup butter

¾ cup brown sugar

2 eggs

9 oz buttermilk

9 oz molasses

2 ½ cups cranberries, coarsely chopped in a food processor

⅓ cup crystalized ginger, chopped

12 oz mini chocolate chips, optional

Brown Sugar Whipped Cream:

1 cup heavy cream

⅓ cup sour cream

⅓ cup brown sugar

1 ½ tsp vanilla

¼ tsp cinnamon

Preheat oven to 350*. butter a 9-cup bundt pan and dust with flour or spray oil or butter a 9.13 baking dish. In a large mixing bowl, whisk flour, baking powder, cinnamon, ginger, allspice, cloves, baking soda, and salt together. In a stand mixer, cream the butter and brown sugar together. Add in the eggs, buttermilk, and molasses mixing until incorporated. Stir in the dry ingredients, cranberries, ginger, and mini chocolate chips, if using. Mix until just incorporated. Pour into the prepared bundt pan or baking dish. Bake for 50-55 minutes or until a toothpick tester inserted in the center comes out batter-free. Allow to cool!

Whip heavy cream, sour cream, brown sugar, vanilla, and cinnamon to soft peaks. Mound in the center of the cooled bundt cake or if using a 9.13 dish spread over the top.