Cranberry Upside Down Cake

READY IN: 1hr 35mins




  • Preheat oven to 350°F
  • Butter a 9-by-9-inch cake pan.
  • In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan.
  • Place the cranberries in the cake pan on top of the melted butter and sugar.
  • Mix together the flour, baking powder, and salt.
  • In a mixing bowl, cream the remaining 1/2 cup butter with the sugar.
  • Add the egg yolks, one at a time, beating well after each addition.
  • Add 1 teaspoon vanilla and mix well.
  • Add the milk alternately with the dry ingredients, folding well after each addition.
  • In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks.
  • Add the cream of tartar and continue to beat until the peaks hold their shape.
  • Fold the whites into the cake batter.
  • Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
  • Remove the cake from the oven and run a small knife around the edges.
  • Let sit for 15 minutes.
  • Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
  • Serve slices of cake topped with a dollop of whipped cream or Cool Whip, if desired.