A great alternative to the classic Pineapple Upside Down Cake, fresh cranberries gives this super moist cake a delightful sweet-tart flavor. Here is an easy dessert recipe for Cranberry Upside Down Cake.
4 tablespoons (1/2 stick) unsalted butter
3/4 cup brown sugar, packed
2 3/4 cup fresh cranberries
1/4 cup orange juice
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
Prepare a 9-inch round or an 8-inch square cake pan with 3-inch sides. Put butter and brown sugar in the pan and place on a stovetop burner over low heat, stirring with a wooden spoon until melted (about 2 minutes). Remove from heat and let to cool slightly. Scatter the fresh cranberries evenly in the bottom of the pan and drizzle in the orange juice. Set aside.
Preheat the oven to 350 degrees F.
Sift flour, baking powder and salt into a bowl; set aside. In a large mixing bowl, cream together the butter and sugar using an electric mixer until pale and fluffy. Stir in the vanilla. Add the egg yolks one at a time, scraping down the sides of the bowl after each addition to make sure it is thoroughly incorporated.
Gradually add the flour mixture into the egg mixture in thirds, alternately with the milk.
In another large mixing bowl, beat together the egg whites and the cream of tartar until they form firm peaks. Gently fold the whites into the batter in two batches, taking care not to deflate the egg whites.
Pour batter over the cranberries in the prepared pan. Bake until the top is slightly brown and the cake pulls away from the sides of the pan, about 50 to 60 minutes. Let the cake cool for 15 minutes. Run a knife around the edge of the pan and invert the cake onto a serving plate. Serve with lightly sweetened whipped cream if desired.