Cranberry Upside-Down Coffee Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup butter divided softened
• 1 teaspoon butter melted
• 1 cup cranberries fresh
• 0.5 cup brown sugar dark packed
• 0.5 cup dates pitted coarsely chopped
• 1 large eggs 
• 0.5 cup buttermilk fat-free
• 1 tablespoon flour all-purpose
• 6.8 ounces flour all-purpose
• 1 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 2 tablespoons orange juice fresh
• 1 teaspoon orange rind grated
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla 
• 2 tablespoons walnuts chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour.
3. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly.
4. Pour brown sugar mixture into prepared pan.
5. Sprinkle cranberry mixture evenly over brown sugar mixture.
6. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife.
7. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk.
8. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended.
9. Add vanilla and egg; beat well.
10. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.
11. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.
12. To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth.
13. Drizzle over cake.
14. Cut cake into squares.