Cranberry Upside-Down Coffee Cake

Preheat oven to 350° (175 C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Place pan on a baking sheet for additional protection and even baking.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a medium to large saucepan over medium heat, combine 2/3 cup brown sugar and 1/3 cup butter. Bring to a boil, stirring constantly. Pour mixture into the bottom of springform pan. Sprinkle with whole cranberries, chopped apricots, golden raisins, orange zest,and chopped pecans.

In the bowl of mixer, with paddle attachment, or in a large mixing bowl with an electric mixer, cream together 1/2 cup softened butter and 3/4 cup white sugar. Mix until light and fluffy, scrapping bowl occasionally. Beat in eggs one at a time, then mix in vanilla. Beat in the flour mixture alternately with the sour cream, making sure to scrape the sides and bottom of the bowl for even mixing. Pour batter into prepared pan directly over the fruit.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan, on wire baking rack, for 10 minutes. ONLY COOL TEN MINUTES! Invert onto serving platter and carefully release and remove springform pan. Serve warm, garnished with fresh whipped cream and a dusting of nutmeg if desired.