A delightful twist on the classic upside-down cake, featuring cranberries and a hint of orange zest for a festive and flavorful dessert.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even baking.
Place the butter for the topping in a 9-inch cake pan and melt it in the oven for about 5 minutes.
Keep an eye on the butter to prevent it from browning.
Stir in the brown sugar, cinnamon, and orange zest into the melted butter, then spread it evenly over the bottom of the pan.
Mix thoroughly to ensure the flavors are evenly distributed.
Arrange the cranberries evenly over the sugar mixture.
Distribute the cranberries in a single layer for even coverage.
In a mixing bowl, cream together the butter and sugar for the batter until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Ensure each egg is fully incorporated before adding the next.
Sift together the cake flour, baking powder, baking soda, and salt, then gradually add to the wet ingredients, mixing until smooth.
Sifting the dry ingredients helps prevent lumps in the batter.
Pour the batter over the cranberries in the pan, spreading it evenly.
Smooth the top of the batter for even baking.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 50-minute mark to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate.
Allowing the cake to cool slightly helps it release from the pan more easily.
Serve warm, optionally with whipped cream or ice cream.
Warm cake enhances the flavors and makes it more enjoyable.
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