Orange Upside-Down Cake with Cranberries

Ingredients:

Caramel topping

• 3/4 cup sugar
• 1 tbsp butter + extra for greasing the pan
• 3 cups fresh cranberries

Pie

• 1 and 3/4 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• A pinch of ground cloves
• 110 g butter, room temperature
• 1 cup of sugar
• 1 tsp vanilla extract
• 1 teaspoon orange zest
• 2 large eggs
• 3/4 cup milk
• 1/4 cup sour cream

Preparation:

1. Preheat oven to 175°C. Grease just the sides of a 22cm cake tin.
2. Caramel topping:
   
   In a medium saucepan, combine the sugar with 1/3 cup water and heat over medium heat until the sugar dissolves. Stop stirring and gently swirl the pan occasionally until the caramel turns a light amber color, 6-8 minutes. If necessary, brush any sugar grains off the sides of the pan with a damp pastry brush.
3. Remove the pan from the heat and carefully stir in the butter (be careful, as the caramel may splatter violently). Pour the caramel into the prepared pan, tilting it to cover most of the bottom (be careful, as the pan will be very hot from the caramel). Scatter the cranberries throughout the caramel.
4. Pie:
   
   In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and cloves. In a small bowl, combine the milk and sour cream. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Then beat in the vanilla extract and orange zest. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream mixture. Knead the dough.
5. Pour the batter into the pan over the cranberries and spread evenly. Bake the pie until golden brown and springs back when pressed, and a toothpick or tester inserted into the center comes out clean, 50-60 minutes.
6. Run a knife around the edge of the cake to loosen it from the pan. Let it rest in the pan on a wire rack until cool enough to handle, about 20 to 30 minutes.
7. Invert the serving platter, place it on the pie in the pan, and, holding the pan and plate together, quickly flip the pie over so that the cranberry side is facing up. Let cool completely. Slice and serve.