Cranberry Upside-Down Cake
- Nonstick baking spray
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup firmly-packed brown sugar
- 2 sticks butter
- 1/2 cup chopped walnuts
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, yolks separated from whites
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- One 8-ounce package frozen cranberries
Combine the brown sugar and 1 stick of butter in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter melts. Pour the mixture into the prepared cake pan. Top with the walnuts.
Combine the flour, baking powder and salt in a medium bowl. Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition.
Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter. Add the cranberries and spoon over the mixture in the prepared pan.
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool the cake in the pan, about 10 minutes. Immediately invert the cake onto a serving platter. Cool before serving, about 15 minutes.
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