This is a fall-colored upside down cake filled with rum-simmered raisins, almond slices, and tart cranberries.
I adapted a pineapple upside down cake and the image of an apple tarte tatin to make a fall-colored, cranberry, raisin, and almond cake. The addition of almond flour in the batter makes it fluffy.
When it cools, the sugar you mixed with the fruit will caramelize and make it hard to cut. In this case, lightly microwave before cutting.
Enjoy Japanese food around the world.