Coat the inside of a 9” round springform pan with non-stick baking spray and set aside.

Melt the 1/4 C. butter in a medium sauce pan over a medium-high heat and whisk in the 1/4 C. brown sugar and 1/4 C. brown sugar blend until the sugar is melted.

Pour the brown sugar mixture into the bottom of the prepared springform pan and top with the 12 Oz. cranberries; set aside.

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together the 1 3/4 C. flour, 2 Tsp. baking powder, 1/2 Tsp. salt, 1/2 Tsp. ground ginger, and a pinch of cloves; set aside.

In another large bowl, beat the 1/2 C. butter until light and fluffy.

Add in the 1 C. stevia baking blend, and 1/2 C. sugar and beat together until well blended.

Beat the 3 eggs into the butter mixture one at a time, followed by the 1 Tbsp. orange zest.

Add half of the flour mixture, 1/4 C. of the greek yogurt, and 2 Tbsp. of the milk to the butter mixture; stirring just until combined.

Stir in the second half of the flour mixture, along with the remaining 1/4 C. greek yogurt, and 2 more tbsp. of milk.

Spoon the batter out over the cranberries and smooth to cover all of the berries.

Place the pan onto a baking dish (to prevent run off if any liquid escapes the springform pan) and put into the oven to bake for about 55 minutes, or until an inserted toothpick comes out clean.

Once done, remove from the oven and allow to cool for about 10 minutes before carefully removing the spring form and turning the cake out onto a serving plate.

Cut into 8 slices and enjoy right away or store in an airtight container on the counter or in the fridge for 3-5 days!