Cranberry Upside Down Cake

I am a latecomer to cranberries - and I prefer the real stuff to the "canned log."  Here's a dessert that could easily be put out after the Thanksgiving bounty and made to disappear rather easily.

Cranberry Upside Down Cake
Prep time: 20 minutes
Cook time: 1 hour, 10 minutes
Yield: Serves 8 to 10.
From Simply Recipes

Ingredients
Topping

• 3/4 cup firmly packed brown sugar 
• 4 Tbsp (1/4 cup or 1/2 stick) unsalted butter
• 12 ounces fresh or frozen cranberries 

Cake

• 1 3/4 cups all purpose flour 
• 2 teaspoons baking powder
• 1/2 teaspoon salt 
• 1/2 teaspoon ground ginger 
• 1/4 teaspoon ground cinnamon 
• Scant pinch ground cloves 
• 1 1/2 cups sugar 
• 1/2 cup (1 stick) butter, room temp (plus more for buttering the pan) 
• 3 large eggs 
• 1 Tbsp orange zest 
• 1/2 cup sour cream (or Greek yogurt) 
• 1/4 cup of milk 

Equipment

• A 9-inch cake pan with at least 2-inch high sides 

Method

1. Generously butter the bottom and sides of a 9-inch diameter cake pan. 
2. In a small saucepan, place the 1/4 cup of butter and the 3/4 cups of packed brown sugar. On medium high heat, stir the sugar as the butter melts. Do not stir after the butter has melted.
3. Pour the brown sugar butter mixture into the prepared cake pan. Spread the cranberries on top of the sugar butter mixture.
4. Preheat oven to 350°F. In a medium bowl vigorously whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves. 
5. In a separate bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar and butter until fluffy. Add the eggs one at a time, beating after each addition. Stir in the orange zest. 
6. Mix a third of the dry ingredients into the mixture. Beat in half of the sour cream. Mix in another third of the dry ingredients. Mix in the remaining sour cream. Beat in the remaining dry ingredients and then the milk.
7. Pour batter over the cranberries in the cake pan, and smooth the surface. Place in the preheated oven and lower the heat from 350°F to 325°F. Bake until a tester comes out clean, 55 minutes to an hour. Cool cake in the pan on a rack for 10 minutes. Run a blunt knife around the inside rim of the cake pan to loosen the cake from the sides of the pan. Then turn the cake out onto a platter.