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Preheat oven to 350°F. 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 ovenproof) skillet. Place skillet in the 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.
Melt the remaining 6 tablespoons butter in a large mixing bowl. Add eggs, yogurt (or sour cream), granulated sugar and vanilla, whisk to combine. 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 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.