Cranberry Upside Down Cake

When I look for holiday recipes, the cranberry recipes always catch my eye. These tart berries are a natural part of the holiday season. Cranberries are one food that is native the North American and were first used by Native Americans for food and medicine. In history they have been called 'cranberries' (for the shape of the plant which looks like a crane's head) and bearberries (because bears also like them!).
This upside down cake from the Wichita Eagle is going to be one of our favorites for future seasons.

CRANBERRY UPSIDE DOWN CAKE

 

For topping:

4 tablespoons (½ stick) unsalted butter

½ cup brown sugar

1 bag (12 oz) fresh cranberries

¼ cup fresh orange juice

for batter:

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup sugar

1 teaspoon vanilla extract

2 eggs, separated

½ cup milk

¼ teaspoon cream of tartar

Directions:

Preheat oven to 350 degrees.

To prepare topping: Put butter and brown sugar in a 9-inch round cake pan, and put it in the oven. As the sugar dissolves, stir to distribute the mixture evenly over the pan. When the sugar starts to caramelize, remove pan from the oven and allow to cool.

In a small bowl, combine cranberries and orange juice. Toss to coat berries well. Spread berries evenly in pan, and sprinkle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.

To prepare batter: In a large mixing bowl, sift together flour, baking powder and salt. Set aside.

Using an electric mixer, cream butter with sugar until pale, light and fluffy, Add vanilla and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.

Whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak. Fold whites into batter ⅓ at time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 25-35 minutes. (Be sure to use a cake tester to make sure it’s completely baked). Let cake cook for 15 minutes before turning onto a cake plate. Serve with whipped cream or ice cream.

 

Butter and brown sugar to caramelize in pan.

Top with cranberry/orange juice mixture

Blend batter and whipped egg whites.

Spread in pan over cranberries.

Baked!