If you love cranberry as much as I do then you need to try this cake.  This cake is easy to make and utterly delicious.

Recipe adapted from Food Network

Ingredients:

Caramel Topping

¾ cup sugar

1 tablespoon unsalted butter

3 cups fresh cranberries

Cake-

1 ¾ cups all purpose flour

1 teaspoon baking poweder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

Pinch ground cloves

4 tablespoons unsalted butter at room temperature

½ cup truvia or 1 cup granulated sugar

1 teaspoon orange zest

2 large eggs

½ cup nonfat vanilla Greek yogurt

¼ cup fat free or almond milk

1 teaspoon vanilla extract

Directions:

1. Butter the sides of a 9 inch cake pan. Preheat oven to 350 degrees.
2. Add sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves.  Stop stirring and allow to cook until the mixture is amber colored in 6-8 minutes.
3. Remove from the heat and whisk in the butter. Be careful it sometimes bubbles.
4. Pour the caramel sauce in the base of the cake pan. Allow it to cover the whole pan.
5. Spread out the cranberries on top of the sauce.
6. Whisk together the flour, baking powder, baking soda, cinnamon, salt, and cloves in a medium bowl.
7. Add the butter and sugar to a stand mixer and mix on medium until light and fluffy about 4 minutes.
8. Add the eggs 1 at a time scraping down the sides as needed.
9. Mix the yogurt and milk. 
10. Alternate adding the dry ingredients and milk mixture until fully incorporated.
11. Add the orange zest and mix in.
12. Spread the cake batter gently over the cranberries.
13. I placed my cake pan on a rimmed sheet pan to bake in case it bubbled over.
14. Bake 60-75 minutes until a toothpick inserted in the center comes out clean.
15. Cool on a wire rack for at least 20 minutes. 
16. Use a knife to gently loose the sides on the cake.
17. Then place a 9 inch pie plate on the cake and gently flip the cake over.  It should slide right into the pie pan or onto the platter.
18. Enjoy! I topped mine with whipped cream.