Kitchen Guy’s Cranberry Upside Down Cake Recipe

Ingredients
3/4 cup unsalted butter
3/4 light brown sugar
3/4 lb. fresh cranberries (1 12-oz. bag)
1 1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
2 large eggs, separated
2 tsp. vanilla extract
1/2 cup milk
1/4 tsp. cream of tartar
1 cup heavy cream (optional)
1 Tbsp. confectioners sugar (optional)

Method
Preheat oven to 350. Butter a 9-inch round cake pan. In a small pan over medium heat, melt 4 Tbsp.
butter and the brown sugar and pour the mixture into the bottom of the cake pan.

Place the cranberries in the cake pan on top of the melted butter and sugar.

Mix together the flour, baking powder, and salt. In a mixing bowl, cream the remaining 1/2 cup
butter with the sugar. Add the egg yolks, one at a time, beating well after each addition. Add 1
tsp. vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after
each addition.

In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of
tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter.
Spread the batter over the fruit in the cake pan and bake until a toothpick inserted in the center
comes out clean, about 55 minutes.

Remove the cake from the oven and run a small knife around the edges. Let sit for 15 minutes.
Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.

Options: Whip the cream to soft peaks, then flavor with remaining vanilla and confectioners sugar.
Serve slices of cake with the fresh whipped cream.