Cranberry Upside-Down Cake

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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.

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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

Ingredients:

  • Cooking spray
  • 1/3 cup lightly packed brown sugar
  • 2 tablespoons butter
  • 6 ounces fresh or frozen cranberries

Cake:

  • 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

Preparation:

  1. Preheat oven to 350°.
  2. 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.
  3. 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
  4. 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.
  5. 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!
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