Cranberry Upside Down Cake

Ingredients

• 3/4 cup firmly packed brown sugar
• 4 Tbsp unsalted butter
• 12 ounces fresh or frozen cranberries
• 1 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Scant pinch ground cloves
• 1/2 cup butter, room temp
• 1 1/2 cups white granulated sugar
• 3 large eggs
• 1 Tbsp orange zest
• 1/2 cup sour cream, or greek yogurt
• 1/4 cup of milk
• A 9-inch cake pan with at least 2-inch high sides

Directions

1. Set out a 9-inch diameter cake pan and coat the bottom and sides generously with butter.
2. In a small saucepan, combine the 1/4 cup of butter with the 3/4 cups of packed brown sugar. Warm over medium high heat, stirring as the butter melts into the sugar. When the butter has completely melted and the mixture is well blended, stop stirring and let it bubble for about 15 seconds.
3. Transfer the brown sugar and butter mixture into the prepared cake pan. Scatter the cranberries evenly over the top.
4. Heat the oven to 350 degrees F. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ground ginger, and ground cloves briskly so everything is evenly combined.
5. In a separate bowl, beat the butter with an electric mixer until it looks light. Add the sugar and keep beating until the mixture is fluffy. Add the eggs one at a time, beating after each addition, then stir in the orange zest.
6. Mix a third of the dry ingredients into the batter. Beat in half of the sour cream, then mix in another third of the dry ingredients. Add the remaining sour cream, then beat in the rest of the dry ingredients followed by the milk.
7. Pour the batter over the cranberries in the pan, then smooth the top. Put the pan in the hot oven, then lower the temperature from 350 degrees F down to 325 degrees F. Bake for 55 minutes to an hour, until a tester shows only a few moist crumbs and the top springs back when pressed.
8. Set the pan on a rack and let the cake cool for 10 minutes. Run a blunt knife around the inner edge of the pan to loosen the sides, then invert the cake onto a platter.