Cranberry Upside Down Cake

This cake is dense and moist cake with a tart and sweet caramel-like brown sugar topping. And it’s so festive!

3/4 cups brown sugar, packed
3/4 cups (1 1/2 sticks) unsalted butter, divided
12 ounces fresh cranberries
1 3/4 cups all-purpose flour (I used King Arthur)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 1/2 cups sugar
3 eggs
1 tablespoon orange zest
1/2 cup Greek yogurt (or sour cream)
1/4 cup milk
Powdered sugar for dusting, if desired
Sparkling Sugared Cranberries for garnish, if desired

View the full recipe at Floating Kitchen →