Prep 40 mins
Cook 50 mins
A fall twist on upside-down cake. The cranberries and orange juice give it a wonderful tangy flavor. I serve it during the fall and at Thanksgiving. From Chez Panisse Fruit.
- 4 tablespoons unsalted butter
- 3⁄4 cup packed brown sugar
- 2 3⁄4 cups fresh cranberries
- 1⁄4 cup orange juice
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 lb unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, separated
- 1⁄2 cup whole milk
- 1⁄4 teaspoon cream of tartar
- Use a 9-inch round or 8-inch square cake pan with 3-inch sides.
- To make cake topping, place the butter and brown sugar in the cake pan. Place the pan on a stovetop burner over low heat and melt, stirring with a wooden spoon. When the mixture begins to caramelize, turning a slightly darker shade of brown, remove from the heat and let cool. Scatter the cranberries evenly in the bottom of the pan and drizzle in the orange juice. Set aside.
- Preheat the oven to 350 degrees.
- To make the cake batter, sift the flour, baking powder, and salt into a bowl.
- In a large mixing bowl, cream together the butter and sugar until pale and creamy. Mix in vanilla.
- Add the egg yolks one at a time, scraping down the bowl after each addition.
- Gradually add the dry ingredients and the milk in stages finishing with the last of the dry ingredients.
- In another mixing bowl, whisk together the egg whites and cream of tartar.
- Beat the whites until they form firm peaks. Fold into the batter in two batches.
- Pour batter over topping in baking pan and bake until the top is golden and the cake pulls away from the sides of the pan, about 50-60 minutes.
- Serve with lightly sweetened whipped cream flavored with a little orange liqueur.
Had intended to share this with some a neighbor couple (glad that I didn't tell them so beforehand, though!) but by the time my other half & I were done with it there wasn't all that much to share! GREAT TASTING DESSERT, & we particularly enjoyed it topped with a thin layer of frozen-but-softened vanilla yogurt! Most definitely a keeper of a recipe! [Tagged, made & reviewed as part of my theme ~ Down-Side Up! ~ in the current My 3 Chefs event]
I had a pkg. of cranberries in the freezer and needed to use them. I let them thaw first and then I followed this recipe exactly. I used a 9-inch round cake pan but I only baked the cake for 40 minutes because it tested done at that time. After taking out of the oven, I ran a knife around the edges to be sure it didn't stick then immediately flipped it over onto my cake plate. The cranberry topping bakes into a gorgeous ruby red color that looks and tastes delicious! It is cooling right now. Can't wait to serve this for dessert tonite. Thank you so much for posting this recipe. I will be making this cake again when fresh cranberries are back in season.