Cranberry Orange Upside Down Cake

Well, Autumn is here!  There are a few ingredients that I reserve for Fall and Winter and fresh/frozen Cranberries fall into that category.  And boy have I been looking forward to them!  Their great flavor and wonderful tartness are absolutely perfect in sauces and baked goods.  
Here is a lovely recipe with the classic combo of orange, cranberry, and a hint of cinnamon.  It is adapted from Cooking Light on My Recipes.  
Welcome Fall!!

Cranberry Orange Upside Down Cake

Adapted from Cooking Light

Ingredients:

Topping -

1/2 cup sugar

3 tbsp butter

10 oz cranberries (fresh or frozen, thawed), each berry cut in half

Cake -

1 1/2 cups flour

2 tsp baking powder

2 tsp orange zest

1/4 tsp salt

1/4 tsp ground cinnamon

1/2 cup milk

1 tsp vanilla extract

2 eggs

1/2 cup butter, softened

1 cup sugar

Directions:

1.  Preheat the oven to 350°.  Grease a 9" round pan.  Line the bottom with parchment paper.  Grease the parchment paper.

2.  For the Topping: melt the 1/2 cup sugar and 3 tbsp butter together in a small saucepan until liquified.  Pour the mixture into the prepared pan.  Tilt the pan to coat the bottom evenly.  Sprinkle the berries evenly over the sugar mixture.  Set aside.

3.  For the Cake: in a medium bowl, whisk together the flour, baking powder, orange zest, salt, and cinnamon.  Set aside.

4.  In a medium bowl or liquid measuring cup, stir together the milk and extract.  Set aside.

5.  Combine the butter and sugar in the bowl of a stand mixer.  Beat until light and fluffy.

6.  Beat in the eggs, one at a time.

7.  With the mixer on low, mix the flour mixture into the butter mixture alternately with the milk mixture, beginning and ending with the flour.  Blend just until incorporated - do not overmix.

8.  Give the mixture a couple of stirs with a large rubber spatula.  Spread the batter evenly over the cranberries.

9.  Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with only a couple of crumbs attached.

10.  Transfer the pan to a rack.  Let the cake rest for five minutes.

11.  Run a thin spatula around the edges of the pan to loosen the cake.  Place a large plate over the pan.  Holding the edges firmly with potholders, invert the cake onto the plate.  Serve warm or cool.