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

Source: Midwest Living


Recipe Summary

20 mins
35 mins
3 mins
58 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 15g; cholesterol 84mg; saturated fat 9g; carbohydrates 63g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 43g; protein 6g; vitamin a 728.8IU; vitamin c 10.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 50.9mcg; vitamin b12 0.1mcg; sodium 320mg; potassium 123mg; calcium 92mg; iron 1.7mg.