Cranberry Upside Down Cake
1/4 C of unsalted butter
1 bag of fresh cranberries
2 tsp baking powder
½ tsp salt
½ tsp ground ginger
¼ tsp cinnamon
Pinch ground cloves
1½ C sugar
½ C unsalted butter, room temp
3 eggs, room temp
½ C Greek yogurt
¼ C whole milk
Pam baking spray
9-inch cake pan with a 2-inch high sides.
-Combine the butter and brown sugar into a small sauce pan.
-Using medium heat, continue to stir the sugar as the butter melts. Mix well.
-Stop stirring once the butter and brown sugar have blended.
-Allow the mixture simmer for around 15 seconds.
-Spoon that mixture into the cake pan.
-Spread the cranberries on top of the mixture.
-Use an electric mixer beat the butter until light in another bowl.
-Slowly add in the sugar, beating the sugar and butter until fluffy.
-Beat in the eggs one at a time.
-Gradually mix in a third of the dry ingredients into the sugar, butter and egg mixture.
-Mix in half of the yogurt. Fold in the second third of the dry ingredients. Add in the rest of the yogurt.
-Scoop in the rest of the dry ingredients and then pour in the milk, mixing well to blend.
-Spoon the batter over the cranberries in the cake pan, and using a spatula smooth the surface of the batter.
-Bake at 350 degrees for 55 minutes or until a toothpick comes out clean.
-Place the cake on a wire rack to cool for 10 minutes.
-Using a knife around the inside rim of the cake pan to loosen the cake from the sides of the pan.
-Place a cake over the cake side of the pan. Flip it over and carefully move it onto a cake platter.
Lastly, all you have to do is enjoy!