Cranberry Upside Down Cake

Cranberry Upside Down Cake

Ingredients

• For the Cake
• 3/4 cups brown sugar, packed
• 3/4 cups (1 1/2 sticks) unsalted butter, divided and softened at room temperature
• 12 ounces fresh cranberries
• 1 3/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• 1/8 tsp. ground cloves
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 tablespoon orange zest
• 1/2 cup Greek yogurt
• 1/4 cup milk

• For Garnish
• Powdered sugar
• Sparkling sugared cranberries

Instructions

1. Pre-heat your oven to 350 degrees. Generously grease the bottom and sides of a 9-inch cake pan. Set aside.
2. In a small saucepan, combine the brown sugar and 1/4 cup of the butter over medium-high heat, stirring frequently. Cook until the butter is melted and the mixture begins to simmer. Remove from the heat. Pour the mixture into your prepared cake pan. Spread the cranberries over top of the mixture. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cardamom and cloves. Set aside.
4. In the bowl of your stand mixer with the paddle attachment, beat the remaining 1/2 cup of butter with the sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the orange zest.
5. With your mixer on low, beat in about half of the dry ingredients. Then beat in the Greek yogurt, the remaining half of the dry ingredients, and finally the milk. The batter should be smooth and thick.
6. Pour the batter over the cranberries in your cake pan and spread it out evenly. Place the pan in your pre-heated oven and lower the temperature to 325 degrees. Bake the cake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and place the cake pan on a wire rack to cool for 10 minutes.
7. Run a knife along the inside rim of the cake pan to loosen the cake from the sides. Carefully invert the cake pan (it will still be hot, so use potholders) over a serving platter and lift off the pan.
8. Allow the cake to continue cooling. Once cooled, slice the cake into wedges. Dust with powdered sugar and garnish with sparkling sugared cranberries before serving, if desired.