Upside-Down Cranberry-Orange Poppyseed Cake - Life:Beautiful Magazine

Ingredients

• 3 large eggs
• Nonstick cooking spray
• 4 tbsp plus ½ cup butter, softened, divided
• ½ cup plus 1 cup plus 2 tablespoons sugar, divided
• 2 tbsp orange preserves
• 3 or 4 medium clementines, thinly sliced and seeded
• 1 cup fresh or frozen cranberries
• 1 ½ cups all-purpose flour
• 2 tsp poppyseeds
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 tsp orange zest
• ½ cup milk
• Sweetened whipped cream, for serving