Caramel Cranberry Upside Down Cake

The cake is based on a pound cake recipe from Sunset Magazine, with all the buttery richness that implies, and the caramel cranberry layer is all me, baby.

Butter a high-sided 10 inch round or square cake pan, and preheat the oven to 350F.

Combine butter, brown sugar and heavy cream in a medium saucepan, and cook over medium heat until butter is melted. Stir vigorously to combine, and keep stirring until sugar has dissolved and the mixture is a smooth caramel, about 2-3 minutes more. Remove from the heat. Add the salt and the cranberries, stir gently, and set aside.

Make the cake: Using an electric mixer, cream the butter and sugar until light colored. It will still look sugary. Don’t worry. Add the eggs, one at a time, blending well after each one. Set aside.

Mix together the buttermilk, vanilla, almond extract and orange zest in a small bowl or measuring cup. Set aside.

Whisk together the flour, baking soda and salt, and set aside.

Add 1/3 of the flour mixture to the butter/sugar mixture. Blend. Add 1/2 of the buttermilk mixture. Blend. Add another 1/3 of the flour mixture. Blend. Add the rest of the buttermilk mixture. Blend. Finish with the last of the flour mixture.

Pour the cranberry caramel into the prepared pan. If you need to, tilt the pan or use a spatula to get the cranberries into a single uniform layer.

Gently pour or spoon the cake batter on top of the cranberries, trying not to disturb them. Bake for about an hour, or until the center of the cake springs back when touched lightly.

Allow to cool in the pan for about 5 minutes. Run a thin knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate.

Spoon any extra caramel over the top of the cake. Cool and serve.