Cranberry Upside Down Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 9
• 3/4 cup unsalted butter
• 3/4 cup light-brown sugar
• 3/4 lb cranberries
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 egg whites
• 1/4 teaspoon cream of tartar
• whipped cream (optional) or cool whip (optional)

Recipe

• 1 preheat oven to 350°f
• 2 butter a 9-by-9-inch cake pan.
• 3 in a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan.
• 4 place the cranberries in the cake pan on top of the melted butter and sugar.
• 5 mix together the flour, baking powder, and salt.
• 6 in a mixing bowl, cream the remaining 1/2 cup butter with the sugar.
• 7 add the egg yolks, one at a time, beating well after each addition.
• 8 add 1 teaspoon vanilla and mix well.
• 9 add the milk alternately with the dry ingredients, folding well after each addition.
• 10 in a small mixing bowl, using clean beaters, beat the egg whites to soft peaks.
• 11 add the cream of tartar and continue to beat until the peaks hold their shape.
• 12 fold the whites into the cake batter.
• 13 spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
• 14 remove the cake from the oven and run a small knife around the edges.
• 15 let sit for 15 minutes.
• 16 invert the cake a serving platter and let it sit another 5 minutes, then remove the pan.
• 17 serve slices of cake topped with a dollop of whipped cream or cool whip, if desired.