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Upside-Down Cranberry Cake Recipe

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This recipe for Upside-Down Cranberry Cake is from The Capron Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup packed light brown sugar
2 Tblsp. plus 14 cup butter, divided
3 cups fresh cranberries
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
2 egg yolks
1/2 cup fat-free milk
1 tsp. vanilla extract
2 egg whites
1/4 tsp. cream of tartar
2/3 cup sweetened whipped cream or frozen whipped topping,thawed
Directions:
Directions:
Preheat oven to 350º.
Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray.
Add brown sugar and 2Tblsp. butter to pan, stirring until melted. Cook about 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.
Combine remaining 1/4 cup butter and granulated sugar in a large bowl; beat with an electric mixer on high speed until fluffy.
Add egg yolks, one at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture and beating after each addition. Beat in vanilla.
In a separate bowl, beat egg whites and cream of Tartar with mixer and clean beaters until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in cake pan.
Bake 55 minutes, or until a wooden pick inserted in center comes out clean. Top each serving with whipped cream or topping.
Number Of Servings:
Number Of Servings:
8

 

 

 

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