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Fresh Cranberry Upside-Down Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Festive cranberry upside-down cake with a twist on a classic, topped with fluffy whipped cream.
Ingredients:
  • 0.75 cup firmly packed brown sugar
  • 0.25 cup unsalted butter
  • 0.75 pound fresh cranberries
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, at room temperature
  • 2 eggs, separated, divided
  • 0.125 teaspoon cream of tartar
  • 1 cup heavy cream
  • 0.25 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously butter a 9-inch round cake pan.
  • In the prepared pan, combine brown sugar and butter over medium heat. Stir occasionally until butter melts and sugar dissolves, about 3 to 5 minutes. Sprinkle cranberries over the mixture and set aside.
  • Combine flour, baking powder, and salt in a bowl.
  • Cream together white sugar and butter with an electric mixer until fluffy, about 2 to 3 minutes. Beat in egg yolks one at a time, then mix in vanilla extract. Gently fold in flour mixture in 3 parts with milk using a silicone spatula, alternating between each addition.
  • Whisk egg whites until soft peaks form, then add cream of tartar and beat until stiff peaks form. Gently fold the whipped whites into the batter, spreading the mixture evenly over the cranberries in the cake pan.
  • Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Loosen the edges with a knife, invert onto a serving plate, and remove the pan after 5 minutes.
  • In a bowl, whip heavy cream using a whisk or electric mixer until soft peaks form, then gently stir in confectioners' sugar and vanilla extract.
  • Slice the chilled cake into triangular pieces and dollop with fluffy whipped cream.

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