Invert this moist cake while it's still warm to reveal an autumnal kaleidoscope of glistening, tart berries and sweet mandarin oranges.




  • In a medium mixing bowl, whisk together flour, baking powder, ginger, cinnamon, baking soda and salt; set aside. Place 3 tablespoons butter in a 10x2-inch cast-iron or other heavy oven-going skillet. Place skillet in a 350°F oven for 3 to 5 minutes or until butter is melted. Remove from oven and carefully tip skillet to coat the sides with butter. Leave oven on.

  • Sprinkle brown sugar evenly over the bottom of the skillet. Arrange orange sections over the brown sugar. Top evenly with cranberries.

  • In a large mixing bowl, whisk together eggs, yogurt, granulated sugar, the 6 tablespoons melted butter and the vanilla. 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.

  • Bake in the 350°F oven for 35 to 40 minutes or until a toothpick inserted into center of cake comes out clean. Let cake cool for 3 to 4 minutes. Run a knife around the edge of cake to loosen. Carefully invert the cake onto a platter. Replace any fruit that remains in pan. Serve warm or at room temperature.

Nutrition Facts

408 calories; 15 g total fat; 84 mg cholesterol; 320 mg sodium. 63 g carbohydrates; 6 g protein;