Cranberry Upside-Down Cake

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
25 min
Cook:
50 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions
  • Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour. Line the pan with parchment paper and spray again.

  • 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.

  • Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy. Beat in the vanilla. Add the egg yolks, beating until combined.

  • 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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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond