Elise Bauer

INGREDIENTS

3/4 cup

firmly packed brown sugar

4 tbsp

or 1/2 stick) unsalted butter

12 oz

fresh or frozen cranberries

1 3/4 cups

all purpose flour

2 tsp

baking powder

1/2 tsp

salt

1/2 tsp

ground ginger

1/4 tsp

ground cinnamon

Scant pinch ground cloves

1/2 cup

butter, room temp (plus more for buttering the pan)

1 1/2 cups

white granulated sugar

large eggs

1 tbsp

orange zest

1/2 cup

sour cream (or greek yogurt)

1/4 cup

milk

9-inch cake pan with at least 2-inch high sides