Cranberry Upside-Down Cake - Master recipes

Ingredients

• Topping -
• 3/4 cup firmly packed brown sugar -
• 4 tablespoon (1/4 cup or 1/2 stick) unsalted butter -
• 12 ounces fresh or frozen cranberries -
• Cake -
• 1 3/4 cups all-purpose flour -
• 2 teaspoons baking powder -
• 1/2 teaspoon salt -
• 1/2 teaspoon ground ginger -
• 1/4 teaspoon ground cinnamon -
• Scant pinch 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 tablespoon orange zest -
• 1/2 cup sour cream (or greek yogurt) -
• 1/4 cup of milk -
• Equipment -
• A 9-inch cake pan with at least 2-inch high sides -