SHEILA’S CRANBERRY UPSIDE- DOWN CAKE

Makes one 9-inch cake and serves 8-10

For the Topping:

¼ cup unsalted butter

¾ cup firmly packed brown sugar

¾ lb cranberries

For the Cake:

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter

1 cup granulated sugar

2 eggs, separated

1 teaspoon vanilla extract

½ cup milk

1/8 teaspoon cream of tartar

For the Whipped Cream:

1 cup heavy cream

¼ teaspoon vanilla

1 tablespoon confectioner’s sugar

To make the topping, butter a 9-inch cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside.

Preheat over to 350◦F

To make the cake, in a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer set on medium-high speed, beat together the butter and granulated sugar until light and fluffy, 2-3 minutes. Add the egg yolks, one at a time beating well after each addition. Add the vanilla and mix well. Using a rubber spatula, fold in the flour mixture in 3 batches, adding it alternately with the milk.

In a bowl, using a whisk or an electric mixer beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter.

Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean, 55-60 minutes. Remove from the oven and let cool on a rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, and then lift off the pan.

To make the whipped cream, in a bowl, using a whisk or an electric mixer, whip the cream until soft peaks form. Stir in the vanilla and the confectioner’s sugar. To serve, cut the cake into wedges and serve with the whipped cream.