Cranberry Orange Upside-Down Cake

This delightful Cranberry Orange Upside-Down Cake combines the tartness of fresh cranberries with the bright flavor of orange. The cake is moist and fluffy, with a beautiful caramelized cranberry topping that adds a touch of elegance. Perfect for holiday gatherings or a cozy dessert, this recipe respects traditional baking principles while introducing a creative twist with the citrus infusion, making it a unique and appealing treat.

Ingredients:

• 1 cup fresh cranberries
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• Zest of 1 orange
• Juice of 1 orange

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, melt the butter and brown sugar over medium heat until combined and bubbly. Pour this mixture into a greased 9-inch round cake pan.
3. Spread the fresh cranberries evenly over the caramelized sugar mixture in the pan.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In a large bowl, cream the granulated sugar and the remaining butter until light and fluffy.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in the buttermilk, vanilla extract, orange zest, and orange juice until well combined.
8. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9. Pour the batter over the cranberries in the cake pan, smoothing the top.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.