Cranberry Upside Down Cake

By vpitts2004

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup light brown sugar
• 3/4 lb cranberries
• 1 1/2 cups all-purpose flour
• 2 teasp baking powder
• 1/4 teasp salt
• 1 cup granulated sugar
• 2 lg egg yolks
• 2 teasp vanilla extract (divided)
• 1/2 cup 2% milk
• 2 lg egg whites
• 1/4 teasp cream of tartar
• 1 cup heavy cream (optional)
• 1 tblsp confectioner's sugar (optional)

Details

Servings 8

Preparation

Step 1

Pre-heat oven to 350 degrees

Spray a 9" X 9" cake pan.

In a small pan over medium heat, melt 4 tblsp butter and the brown sugar, pour mixture into the bottom of the prepared cake pan.

Place the cranberries in the cake pan on top of the melted butter & sugar.

Mix together the flour, baking powder & salt.

In a mixing bowl, cream the remaining 1/2 cup butter with the sugar.

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

Add 1 teasp vanilla and mix well.

Add the milk alternately with the dry ingredients, folding well after each addition.

In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks.

Add the cream of tartar and continue to beat until the peaks hold their shape.

Fold the whites into the cake batter.

Spread the batter over the fruit in the cake pan.

Bake @350 degrees until a toothpick inserted into the center of the cake comes out clean, approximately 55-60 minutes.

Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes. Invert the cake onto a serving plate, let sit for 5 minutes and remove pan.

OPTIONAL: Whip the heavy cream to soft peaks, flavor with the remaining vanilla and the confectioners sugar.

Serve slices of cake tipped with a dollop of the whipped cream if desired.