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Upside-Down Orange-Cranberry Cake


  • 1 1/2 c. all-purpose flour, spooned and leveled
  • 1/4 c. yellow cornmeal
  • 1 tsp. baking powder
  • 1 tsp. Kosher salt
  • 1/2 tsp. baking soda
  • 2 tsp. orange zest, plus 1 orange peeled and cut into rounds
  • 3/4 c. Buttermilk
  • 2 large eggs
  • 3/4 c. packed light brown sugar
  • 3/4 c. unsalted butter, divided
  • 2 tsp. grated fresh ginger
  • 1 (10-oz.) package fresh or frozen cranberries
  • 3/4 c. granulated sugar
  • 1 tsp. pure vanilla extract

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