Cranberry Upside Down Cake
Method:
Ingredients:
3/4 cup unsalted butter, divided use
¾ cup light brown sugar
12 oz. fresh cranberries (1 bag as sold in supermarkets)
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, divided use
1/2 cup milk
1/4 tsp. cream of tartar
1 cup heavy cream (for topping, optional)
1 Tbsp. confectioner's sugar (for topping, optional)
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Preheat oven to 350º. Butter a 9-inch cake pan. Cut a parchment paper circle
and place it on top of the buttered cake bottom and butter the paper.
In a small pan over medium heat, melt 4 Tbsp. of the butter and all of 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 another mixing bowl, cream
the remaining ½-cup (1 stick) butter with the granulated 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 with a rubber spatula.
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 the cake
cool for at least 15 minutes.
Invert the cake onto a serving platter and let it sit another 5 minutes, then remove
the pan and the parchment paper.
Topping options:
Whip the cream to soft peaks, then flavor with remaining vanilla and confectioners
sugar.
Serve slices of cake with the fresh whipped cream.
distinctly montana • winter 2014
