upside-down cranberry cake

INGREDIENTS

• Unsalted butter or cooking spray for the baking pan
• 2/3 cup (5 ounces or 142 grams) packed light brown sugar
• 12 tablespoons (1 1/2 sticks, 6 ounces or 171 grams) unsalted butter, melted
• 1 tablespoon unsulphured molasses
• 2 cups (8 1/2 ounces or 242 grams) all-purpose flour
• 1 cup (7 ounces or 198 grams) sugar
• 2 teaspoons (9 grams) baking powder
• 1 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (8 1/2 ounces or 242 grams) sour cream
• 2 cups (8 ounces or 230 grams) fresh or frozen cranberries (you could add a half-cup more, if you, too, can never have enough cranberries)
• Optional flavorings: 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1 tablespoon orange or lemon juice or 1/4 teaspoon zest, 1/4 teaspoon ground cinnamon, few gratings of fresh nutmeg or a combination thereof
• Whipped cream, optional