This next cranberry recipe not only makes a beautiful presentation but tastes spectacular, too. The cranberries and mandarin oranges are a nice departure from the standard pineapple upside down cake.
1 1/2 cups flour
1 tsp. baking powder
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. baking soda
¼ tsp. salt
3 Tbsp. butter
¾ cup packed brown sugar
1 11-ounce can mandarin orange sections, drained
1 cup fresh or frozen cranberries
¾ cup plain Greek yogurt
¾ cup granulated sugar
6 Tbsp. butter, melted
1 tsp. vanilla
In a medium bowl, whisk together flour, baking powder, ginger, cinnamon, soda and salt; set aside. Place 3 Tbsp. butter in a 9” round or 8” square pan. Place pan in 350˚ oven for 3-5 minutes or until butter is melted. Remove from the oven and carefully tip pan to coat the sides with butter. Leave oven on.
Sprinkle brown sugar evenly over the bottom of the pan. Arrange orange sections over the brown sugar. Top evenly with cranberries.
In a large bowl, whisk together eggs, yogurt, granulated sugar, melted butter and vanilla. Add flour mixture to egg mixture, one-third at a time, stirring just until combined after each addition. Spoon batter into pan, spreading to cover fruit.
Bake in a 350˚ oven for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. Let cake cool for 3-4 minutes. Run a knife around the edge of cake to loosen. Invert a serving platter over pan. Carefully turn platter and pan over; remove pan. Replace any fruit that remains in pan. Serve warm or at room temperature.