Fresh Cranberry Upside-Down Cake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat brown sugar and ¼ cup butter in a saucepan over medium heat, stirring occasionally, until butter melts and sugar dissolves, 3 to 5 minutes; carefully transfer to the prepared cake pan. Scatter cranberries over top; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine flour, baking powder, and salt in a bowl; set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat white sugar and ½ cup butter together in a separate bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract; beat well. Fold in flour mixture in 3 batches, alternating with milk, using a silicone or rubber spatula.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Beat egg whites in a separate glass, metal, or ceramic bowl with an electric mixer or a whisk until soft peaks form. Add cream of tartar; beat until stiff peaks form. Fold beaten egg whites into batter using a spatula. Spoon batter over cranberries in the pan, spreading evenly.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until a toothpick or skewer inserted into center comes out clean, 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen cake. Invert onto a serving plate, let stand for 5 minutes, then remove pan.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Whip heavy cream in a bowl with an electric mixer or a whisk until soft peaks form; stir in confectioners' sugar and ¼ teaspoon vanilla extract.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Cut cake into wedges; top with whipped cream.'}

📊 Nutrition Facts

Per serving (8 servings total)