Cranberry Upside Down Cake:
Preheat oven to 350 degrees F (180 degrees C). Butter a 9 inch (23 cm) round
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 brown (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, beat 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 and beat until incorporated. 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 35-40 minutes, or until the top of the cake has
browned and it just starts to pull away from the sides of the pan, and a toothpick
inserted in the center of the cake comes out clean. Remove from oven and place on a
wire rack to cool for about 10-15 minutes. Run a sharp knife around the edge of the
pan and then invert the cake onto your serving plate. This cake is best served
shortly after baking, while it's still warm. But leftovers can be covered and stored in the
refrigerator for a few days. Reheat.
Makes about 8-10 servings.
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