Amazingly good cranberry upside-down cake – the first time I made it, I forgot the part where you add the egg whites and it still came out good. But much better with the egg whites. My friend gave this recipe to me and I had it for a while, then I saw a bunch of fresh cranberries on sale so I decided to make it.
Ingredients
For the Topping
- ¾ cup firmly packed brown sugar
- ¼ cup unsalted butter
- ¾ pound fresh cranberries
For the Whipped Cream (Optional)
- 1 cup heavy cream
- ¼ teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
For the Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs, separated, divided
- 1 teaspoon vanilla extract
- ½ cup milk
- 1/8 teaspoon cream of tartar
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
Step 2
Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
Step 3
Mix flour, baking powder, and salt together in a bowl.
Step 4
Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
Step 5
Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
Step 6
Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
Step 7
Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
Step 8
Cut the cooled cake into wedges and top with whipped cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 565 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat18g | 92% |
Cholesterol129mg | 43% |
Sodium237mg | 10% |
Total Carbohydrate71g | 26% |
Dietary Fiber3g | 9% |
Total Sugars49g | |
Protein5g | |
Vitamin C6mg | 30% |
Calcium140mg | 11% |
Iron2mg | 9% |
Potassium163mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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