Orange Cranberry Upside-Down Cake

Valencia orange slices, 3/8-inch thick
1 to 1 1/2 cups fresh cranberries
3/4 cup light brown sugar
6 ounces unsalted butter
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
2/3 cup milk, room temperature
1 egg, lightly beaten
2 teaspoons chocolate extract
1/4 teaspoon vanilla extract

Drop orange slices and cranberries into boiling water, re-boil, drain, and set aside.

Combine 1/2 cup brown sugar, 2 ounces butter and 1 tablespoon water. Heat, stirring until blended. Pour into buttered 9-inch nonstick cake pan.

Sift together flour, baking powder, salt, and sugar.

Melt 4 ounces butter in a saucepan. Remove from heat and beat in milk, egg, and extracts. Combine with flour mixture and beat until smooth.

Place orange slices in cake pan and fill spaces with cranberries. Sprinkle 1/4 cup brown sugar evenly over fruit, then spoon cake mixture on top. Bake in 350 degree F oven until golden and a wooden pick comes out clean, 35-40 minutes. Cool 6-8 minutes, then invert onto serving plate.

Serve warm with whipped cream.