This post comes to you as a way for me to use up the last half bag of holiday cranberries we had lying in our freezer. Sorry as this is my third cranberry recipe basically in a row but the fact is that I had a lot of frozen cranberries and you can’t go wrong with any of the recipes, they’re all a little different but all so delicious. I recently made apple-cranberry cake which was probably one of my favorites, so I was a little reluctant to try a new cranberry recipe for fear that it would be a disappointment. Thankfully this recipe was no disappointment! The cake itself is so light and fluffy from the whipped egg whites with just enough sweetness, while the tart cranberries are a perfect contrast for the buttery brown sugar topping.
Please enjoy this recipe, or any of my other cranberry recipes I have recently posted, you honestly can’t go wrong with any of them! So start baking!
CRANBERRY UPSIDE-DOWN CAKE:
recipe adapted from here
- Cooking spray
- 1/3 cup lightly packed brown sugar
- 2 tablespoons butter
- 6 ounces fresh or frozen cranberries
- 1 cup wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cups granulated sugar
- 1/2 cup butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 large egg whites
- Preheat oven to 350°.
- To prepare topping, lightly coat a 9-inch round cake pan with cooking spray. Heat brown sugar and 2 tablespoons butter in a small saucepan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour sugar mixture into prepared cake pan, tilting pan to coat bottom evenly. Arrange cranberries evenly over sugar mixture.
- Whisk the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters. once down transfer egg whites gently into a small side bowl. Clean mixer bowl and fit mixer with clean bowl and beater
- To prepare cake: combine flour, baking powder, and salt; stir with a whisk. Place granulated sugar and 1/2 cup butter in a bowl; beat with a mixer at medium speed until well blended and fluffy (about 3 minutes). Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Fold flour mixture into sugar mixture alternately with milk, beginning and ending with flour mixture.
- Gently fold the egg whites into the batter. Spoon the batter over the cranberries, spreading evenly. Bake at 350° for 55 minutes or until a wooden pick inserted into center of the cake comes out clean. Cool in pan 15 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a serving plate upside down on top of cake, and invert the cake pan onto the plate. Let stand 5 minutes, and remove the pan. Serve warm and enjoy!