Cranberry Upside Down Coffee Cake

• 2/3 cup packed brown sugar
• 1/3 cup butter
• 1 1/4 cups cranberries fresh or frozen that have been thawed
• 1/2 cup chopped pecans
• 1/2 cup butter, room temperature
• 1/2 cup white sugar
• ¼ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• The zest from one large orange ~1 ½ -2 tsps.
• 1 cup sour cream- regular or lite
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• ¼ tsp nutmeg
• 1/4 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2. In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.
3. Peel a large apple, grate it, then squeeze most of the juice out, toss with 2 TBS of flour to separate and coat.
4. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla, and the orange zest.
5. Gently mix in the flour mixture alternately with the sour cream. 1/3 flour, half of the sour cream, 1/3 of the flour, the rest fo the sour cream then the rest of the flour each time mixing just until it is combined. Do not over beat!!
6. Pour batter into prepared pan.
7. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.