Cranberry Upside Down Cake
¾ cup firmly packed
4 Tablespoons (1/4
cup or ½ stick) unsalted butter
12 ounces fresh or
frozen cranberries I used 1# fresh
1¾ cups all purpose flour
2 teaspoons baking
½ teaspoon salt
½ teaspoon ground
¼ teaspoon ground
Scant pinch ground
1½ cups sugar
½ cup (1 stick)
butter, softened plus more for buttering the pan
3 large eggs
1 Tablespoon orange
1 teaspoon orange
juice from fresh orange
½ cup Greek yogurt
or sour cream
¼ cup of milk
cake pan with at least 2-inch high sides.
I used a spring form!
oven to 350F.
butter the bottom and sides of a 9-inch diameter cake pan.
a small saucepan, place the ¼ cup of butter and the ¾ cups of packed brown
sugar. On medium high heat, stir the sugar as the butter melts. Once the
butter is melted and mixed in well with the sugar, stop stirring and let
the mixture simmer for 15 seconds or so.
the brown sugar butter mixture into the prepared cake pan. Spread the
cranberries on top of the sugar-butter mixture.
a medium bowl vigorously whisk together the flour, baking powder, salt,
cinnamon, ginger, and cloves.
a separate bowl, use an electric mixer to beat the butter until light. Add
the sugar and beat together the sugar and butter until fluffy. Add the
eggs one at a time, beating after each addition. Stir in the orange zest.
a third of the dry ingredients into the mixture. Beat in half of the sour
cream. Mix in another third of the dry ingredients. Mix in the remaining
sour cream. Beat in the remaining dry ingredients and then the milk.
batter over the cranberries in the cake pan, and smooth the surface. Place
in the preheated oven and lower the heat from 350°F to 325°F. Bake until a
tester comes out clean, 55 minutes to an hour. Cool cake in the pan on a
wire rack for 10 minutes, a rack for 10 minutes. Run a blunt knife around
the inside rim of the cake pan to loosen the cake from the sides of the
pan. Then turn the cake out onto a platter.