Cranberry upside-down cake & white chocolate coulis

Ingredients

• Butter and flour for the cake mold
• 2 cups (500 ml) fresh or frozen cranberries
• 1 1/2 cups (375 ml) brown sugar
• 1/3 cup (80 ml) melted butter
• 2 cups (50 ml) all-purpose flour
• 2 tablespoons (30 ml) baking powder
• 1 pinch of salt
• 2/3 cup (160 ml) butter
• 1 ½ cups (375 ml) sugar
• 2 eggs
• 1 teaspoon (5 ml) vanilla
• 1 cup (250 ml) plain yogurt
• Zest of an orange
• 2 cups (500 ml) cranberries
• ½ cup (125 ml) honey or maple syrup
• 2 tablespoons (30 ml) cornstarch
• 1 cup (250 ml) cranberry juice
• 1 ½ cups (125 g) white chocolate pudding