Fresh Cranberry Upside-Down Cake
Description
This festive cranberry upside-down cake recipe features a layer of tart cranberries caramelized with brown sugar, creating a gorgeous, ruby-red top.
Ingredients
•
3/4 cup firmly packed brown sugar
•
1/4 cup unsalted butter
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3/4 pound fresh cranberries
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1 1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 cup white sugar
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1/2 cup unsalted butter, at room temperature
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2 eggs, separated, divided
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1 teaspoon vanilla extract
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1/2 cup milk
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1/8 teaspoon cream of tartar
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1 cup heavy cream
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1/4 teaspoon vanilla extract
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1 tablespoon confectioners' sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2
Heat brown sugar and ¼ cup butter in a saucepan over medium heat, stirring occasionally, until butter melts and sugar dissolves, 3 to 5 minutes; carefully transfer to the prepared cake pan. Scatter cranberries over top; set aside.
3
Combine flour, baking powder, and salt in a bowl; set aside.
4
Beat white sugar and ½ cup butter together in a separate bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract; beat well. Fold in flour mixture in 3 batches, alternating with milk, using a silicone or rubber spatula.
5
Beat egg whites in a separate glass, metal, or ceramic bowl with an electric mixer or a whisk until soft peaks form. Add cream of tartar; beat until stiff peaks form. Fold beaten egg whites into batter using a spatula. Spoon batter over cranberries in the pan, spreading evenly.
6
Bake in the preheated oven until a toothpick or skewer inserted into center comes out clean, 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen cake. Invert onto a serving plate, let stand for 5 minutes, then remove pan.
7
Whip heavy cream in a bowl with an electric mixer or a whisk until soft peaks form; stir in confectioners' sugar and ¼ teaspoon vanilla extract.
8
Cut cake into wedges; top with whipped cream.