Cranberry Upside Down Cake with Ricotta Cream
INGREDIENTS
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3/4 cup firmly packed brown sugar
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4 Tablespoons 1/4 cup or 1/2 stick unsalted butter
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12 ounces fresh or frozen cranberries
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1 3/4 cups all purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cinnamon
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Scant pinch ground cloves
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1 1/2 cups sugar
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1/2 cup 1 stick butter, softened plus more for buttering the pan
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3 large eggs
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1 Tablespoon orange zest
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1 teaspoon orange juice from fresh orange
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1/2 cup Greek yogurt or sour cream
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1/4 cup of milk
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Ricotta Cream
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1 8- oz. container full-fat or part-skim ricotta cheese
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1 teaspoon vanilla
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1/4 cup pure maple syrup
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Zest from one lemon or orange (plus extra for sprinkling on top)
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