Easy Cranberry Upside-Down Cake Recipe

Ingredients

• 0.75 cup firmly packed brown sugar
• 0.25 cup unsalted butter
• 0.75 pound fresh cranberries
• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 1 cup white sugar
• 0.5 cup unsalted butter, at room temperature
• 2 eggs, separated, divided
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 0.13 teaspoon cream of tartar
• 1 cup heavy cream
• 0.25 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan thoroughly.
2. In a saucepan over medium heat, combine brown sugar and ¼ cup butter. Stir occasionally until the butter melts and the sugar dissolves, approximately 3 to 5 minutes. Carefully pour the mixture into the prepared cake pan, then evenly scatter the cranberries over the top. Set aside.
3. In a separate bowl, combine the flour, baking powder, and salt. Set aside.
4. In another bowl, using an electric mixer on medium-high speed, beat white sugar and ½ cup butter together until the mixture is light and fluffy, about 2 to 3 minutes. Add the egg yolks one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract until well combined. Gradually fold in the flour mixture in 3 batches, alternating with milk, using a silicone or rubber spatula.
5. In a separate glass, metal, or ceramic bowl, use an electric mixer or a whisk to beat the egg whites until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the batter using a spatula. Spoon the batter evenly over the cranberries in the pan.
6. Bake in the preheated oven until a toothpick or skewer inserted into the center comes out clean, approximately 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate, let it stand for 5 minutes, and then remove the pan.
7. In a bowl, whip the heavy cream with an electric mixer or a whisk until soft peaks form. Gently stir in the confectioners' sugar and ¼ teaspoon of vanilla extract.
8. Cut the cake into wedges and top each serving with a dollop of whipped cream. Enjoy!

Nutrition

• Calories: 565 kcal
• Fat Content: 30 g
• Fiber Content: 3 g
• Sugar Content: 49 g
• Sodium Content: 237 mg
• Protein Content: 5 g
• Cholesterol Content: 129 mg
• Carbohydrate Content: 71 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g