Cranberry Upside-Down Cake - FOX19.com-Cincinnati News, Weather & Sports

Cranberry Upside-Down Cake

This cake can be made with blueberries also. 

Serves 8-10

INGREDIENTS:

For the Topping:

4 Tablespoons butter

¾ cup firmly packed brown sugar

12 ounces fresh cranberries

For the Cake:

1 ½ cups flour

2 tsp. baking powder

¼ tsp. salt

8 Tbs. butter (1 stick)

1 cup sugar

2 eggs, separated

1 tsp. vanilla extract

½ cup milk

1/8 tsp. cream of tartar

For the Whipped Cream

1 cup heavy cream

¼ tsp. vanilla extract

1 Tbs. confectioners' sugar

METHOD

Topping:

Butter a 9- inch round cake pan.

Put the butter and brown sugar in the prepared pan and place the pan over medium heat.

Heat stirring occasionally, until the butter is melted and the sugar has dissolved.

Scatter the cranberries over the butter-sugar mixture and cook gently until the cranberries start to pop. Set aside

Preheat oven to 350F

Cake:

In a bowl, mix together the flour, baking powder, and salt.

In another bowl, beat the butter, sugar until light and fluffy, 2-3 minutes.

Add the egg yolks one at a time, beating well after each addition.

Add the vanilla and mix well.

Fold the flour mixture in three additions, alternating with the milk, starting and finishing with the dry ingredients.

In a bowl, beat the egg whites until soft peaks form. 

Add the cream of tartar and continue to beat until stiff peaks form.

Fold the egg whites into the batter.

Spoon the batter over the cranberries in the cake pan, spreading it evenly.

Bake until a skewer inserted into the center comes clean, about 55-60 minutes.

Transfer the pan to a wire rack and let cool for 15 minutes.

Run a knife around the edges of the pan to loosen the cake.

Invert onto a serving plate, let stand for 5 minutes, then lift off the pan

Whipped Cream;

In a bowl, using a whisk whip the cream until soft peaks form.

Stir in vanilla and confectioners sugar.