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Cranberry Upside Down Cake
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Upside down cake with a delightful topping of cranberries and pecans, a delicious homemade treat.
Ingredients:
  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 2 cups fresh or frozen (thawed) cranberries
  • 1 cup chopped pecans
  • 3 egg yolks
  • 1 cup granulated sugar
  • 1 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange peel
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
Instructions:
  • Preheat oven to 350°F. Gently melt butter in a 10-inch cast-iron skillet over low heat. Spread brown sugar, cranberries, and pecans in the skillet. Take off the heat.
  • Whip egg yolks with an electric mixer until they become thick and pale. Slowly incorporate granulated sugar. In a separate bowl, combine flour, baking powder, cinnamon, and salt. Gently blend the flour mixture into the sugar mixture along with orange juice, alternating between the two, until smooth. Stir in vanilla and orange peel.
  • Whisk egg whites and cream of tartar in a small bowl using an electric mixer until stiff peaks form. Gently fold into batter and transfer to a skillet.
  • Bake for 45 to 50 minutes or until the center is set. Allow to cool for 5 minutes. Place a heatproof serving plate upside down on the pan, then carefully flip both over together. Let the pan sit on the cake for 1 minute to allow the cranberry mixture to drizzle over the cake. Remove the pan and serve the cake warm.

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