Cranberry Upside-down Cake

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter
• 3/4 cup packed brown sugar
• 2 3/4 cups fresh cranberries
• 1/4 cup orange juice
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 lb unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs, separated
• 1/2 cup whole milk
• 1/4 teaspoon cream of tartar

Recipe

• 1 use a 9-inch round or 8-inch square cake pan with 3-inch sides.
• 2 to make cake topping, place the butter and brown sugar in the cake pan. place the pan on a stovetop burner over low heat and melt, stirring with a wooden spoon. when the mixture begins to caramelize, turning a slightly darker shade of brown, remove from the heat and let cool. scatter the cranberries evenly in the bottom of the pan and drizzle in the orange juice. set aside.
• 3 preheat the oven to 350 degrees.
• 4 to make the cake batter, sift the flour, baking powder, and salt into a bowl.
• 5 in a large mixing bowl, cream together the butter and sugar until pale and creamy. mix in vanilla.
• 6 add the egg yolks one at a time, scraping down the bowl after each addition.
• 7 gradually add the dry ingredients and the milk in stages finishing with the last of the dry ingredients.
• 8 in another mixing bowl, whisk together the egg whites and cream of tartar.
• 9 beat the whites until they form firm peaks. fold into the batter in two batches.
• 10 pour batter over topping in baking pan and bake until the top is golden and the cake pulls away from the sides of the pan, about 50-60 minutes.
• 11 serve with lightly sweetened whipped cream flavored with a little orange liqueur.