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Cranberry Upside Down Cake:
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of
the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm)
round cake pan.
Topping: Place the butter and
brown sugar in a small saucepan and stir over medium heat until the butter has
melted and the sugar has dissolved. Continue cooking for a few more minutes
until the sugar starts to caramelize. Then remove from heat, and pour into your
prepared cake pan. Sprinkle evenly with the fresh cranberries.
Cake Batter: In a large bowl,
sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric
mixer, or with a hand mixer, cream the butter with the sugar until light and
fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract.
Add the egg yolks, one at a time, beating well after each addition. Scrape down
the sides of the bowl. Add the flour mixture (in three additions), alternately
with the milk (in two additions), ending with the dry ingredients.
In a clean bowl, whisk the egg
whites with the cream of tartar just until the whites hold a firm peak. With a
large spatula gently fold the beaten egg whites into the cake batter in two
additions. Pour the batter into the cake pan, smoothing the top. Bake in
preheated oven for 25 - 35 minutes, or until the top of the cake has browned and
starts to pull away from the sides of the pan. Remove from oven and place on a
wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the
pan and then invert the cake onto your serving plate.
Serve with softly whipped
cream.
Note: If you use frozen
cranberries the cake will take a little longer to bake than if you are using
fresh cranberries.
Makes one - 9 inch (23 cm)
cake. Serves 6 to 8.
Sources:
Nims, Cynthia C. The Best
Places Northwest Desserts Cookbook. Sasquatch Books. Seattle: 2004.
Waters, Alice. Chez Panisse
Fruit. Harper Collins Publishers. New York: 2002.
www.nytimes.com/recipes |
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