Tangy cranberries and fresh citrus take the place of pineapple in this delicious upside-down cake.
Prep Time: 20 mins
Cook Time: 1 hour, 10 minutes
For the Topping
3/4 cup firmly packed brown sugar
4 TBSP (1/4 cup or 1/2 stick) unsalted butter
12 ounces fresh or frozen cranberries
For the Cake
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 cloves
1/2 cup (1 stick) butter, room temp (plus more for buttering the pan)
1 1/2 cups white granulated sugar
3 large eggs
1 TBSP orange zest, finely grated
1/2 cup sour cream
1/4 cup of milk
Generously butter the bottom and sides of a 9-inch diameter cake pan.
In a small saucepan, place the 1/4 cup of butter and the 3/4 cups of packed brown sugar. On medium high heat, stir the sugar as the butter melts. Once the butter is melted and incorporated with the sugar, stop stirring and let the mixture simmer for about 15 seconds.
Pour the brown sugar butter mixture into the prepared cake pan. Spread the cranberries on top of the sugar butter mixture.
Preheat oven to 350°F.
In a medium bowl vigorously whisk together the flour, baking powder, salt, cinnamon, ground ginger, and ground cloves.
Beat butter, add sugar, add eggs, stir in zest: In 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. Stop the mixer and scrape down the sides with a rubber spatula.
Add the eggs one at a time, beating after each addition. Stir in the orange zest. Stop and scrape.
Pour 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 toothpick comes out with just a few moist crumbs, and pressing down on the surface bounces back, about 55 minutes.
Remove from the oven and cool cake in the pan on 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. Turn the cake out onto a platter.
Use a 9-inch cke pan with at least 2-inch high sides.