![](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/10\/93_cKellerKellerPhotography_CranberryUpsideDown_CastIronCooking-1000.jpg\")
Cranberry Upside-Down Cake with Fresh and Frozen Berries. Photo: Keller + Keller Photography<\/p><\/div>\n
Cranberry Upside-Down Cake with Fresh and Frozen Berries<\/h3>\n
Makes 6 to 8 servings<\/p>\n
- \n
- 1 \u00bd cups butter, divided<\/li>\n
- 1 cup brown sugar, packed<\/li>\n
- 2 cups cranberries<\/li>\n
- 2 \u00bd cups all-purpose flour<\/li>\n
- 1 \u00bd teaspoons baking powder<\/li>\n
- \u00bc teaspoon baking soda<\/li>\n
- Pinch of salt<\/li>\n
- 2 cups sugar<\/li>\n
- Zest of one orange<\/li>\n
- 3 eggs<\/li>\n
- 1 cup whole milk<\/li>\n<\/ul>\n
Preheat the oven to 350\u00b0 F.<\/p>\n
Melt \u00bd cup of the butter and the brown sugar in a 10-inch cast-iron skillet over medium heat. Remove from the heat and add the cranberries. Set aside.<\/p>\n
Combine the flour, baking powder, baking soda, and salt in a large bowl, and whisk together. Set aside.<\/p>\n
In another medium bowl, combine the sugar, the remaining butter, and the orange zest, and blend until light and fluffy, about 3 minutes. Add the eggs one at a time and mix until incorporated.<\/p>\n
With the mixer on low speed, add one-third the flour mixture to the batter, then add one-third of the milk. Alternate adding the flour and milk, and mix\u00a0until the batter is smooth.<\/p>\n
Pour the batter over the cranberries. Place the skillet on a baking sheet to catch any spillover, and place both in the oven. Bake until the top is golden\u00a0and a toothpick inserted into the center comes out clean, about 30 minutes.<\/p>\n
Let the cake cool for 10 minutes before slicing into wedges to serve.<\/p>\n
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