CRANBERRY ORANGE UPSIDE-DOWN SPICE CAKE

FRESH CRANBERRIES ARE IN SEASON FROM OCTOBER TO DECEMBER, MAKING THIS CAKE PERFECT FOR THE HOLIDAYS. IT TASTES AMAZING ON ITS OWN, BUT YOU CAN SEND IT OVER THE TOP BY SERVING WITH VANILLA ICE CREAM, CRèME FRAîCHE, OR SWEETENED WHIPPED CREAM.

PREP 20 minutes

BAKE 35 minutes at 350°F

COOL 3 minutes

• 1½ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. ground ginger
• ½ tsp. ground cinnamon
• ¼ tsp. baking soda
• ¼ tsp. salt
• 3 Tbsp. butter
• ¾ cup packed brown sugar
• 1 11-oz. can mandarin orange sections, drained
• 1 cup fresh or frozen cranberries
• 2 eggs, lightly beaten
• ¾ cup plain Greek yogurt or sour cream
• ¾ cup granulated sugar
• 6 Tbsp. butter, melted
• 1 tsp. vanilla

1. Preheat oven to 350°F. In a large bowl stir together the first six ingredients (through salt). Add the 3 Tbsp. butter to a large heavy oven-going skillet. Place skillet in oven 3 to 5 minutes or just until butter is melted. Carefully remove from oven and tip skillet to coat sides with butter.

2. Sprinkle brown sugar over bottom of skillet. Arrange orange sections over brown sugar. Top with cranberries.

3. In a bowl combine the remaining ingredients. Add flour mixture to egg mixture, one-third at a time, stirring just until combined after each addition. Spoon batter into skillet, spreading to cover fruit.

4. Bake 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool in skillet on a wire rack 3 to 4 minutes. Run a knife around edges of cake to loosen. Invert onto a platter. Replace any fruit that remains in skillet. Serve warm or at room temperature. MAKES 8 SERVINGS.

PER SERVING 408 cal., 15 g fat (9 g sat. fat), 84 mg chol., 320 mg sodium, 63 g carb., 2 g fiber, 6 g pro.