Ingredients:

  • 1/2 cup (1 stick) (113g) unsalted butter (for topping)
  • 1 cup (200g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 12 ounces (340g) fresh or frozen cranberries (thawed if frozen)
  • Zest of 1 orange
  • 1 3/4 cups (210g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) (113g) unsalted butter, softened (for cake)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) orange juice

Instructions:

  1. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Melt butter in a saucepan. Stir in brown sugar and spices; cook until dissolved. Pour mixture into the prepared cake pan and spread evenly. Arrange cranberries and orange zest evenly over the caramel.
  3. Whisk together flour, baking powder, and salt. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add the dry ingredients alternately with the milk and orange juice, beginning and ending with the dry ingredients. Mix until just combined.
  4. Gently pour the cake batter over the cranberry topping, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. Remove the parchment paper.
  6. Serve warm or at room temperature.