Cranberry Upside-Down Cake

• Vegetarian

• Produce

  • 3 cups Cranberries, whole fresh or frozen

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Raspberry or red plum jelly/jam, seedless red

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Cream of tarter
  • 1 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 12 tbsp Butter, unsalted
  • 1/2 cup Heavy whipping cream

Found on hostessatheart.com

Description

Ingredients

• 4 Tablespoons unsalted butter
• 1/2 cup sugar
• 3 cups whole cranberries, fresh or frozen (thawed)
• 2 Tablespoons of seedless red raspberry or red plum jelly/jam
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened to room temperature
• 1 teaspoon vanilla extract
• 2 large eggs, separated
• 1/2 cup heavy whipping cream
• 1/4 teaspoon cream of tarter

Directions

• Adjust the oven rack to the middle position. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. Line the bottom with a 9-inch parchment paper round and then spray with nonstick cooking spray. Set aside.
• In a medium sized sauce pan, melt the butter for the topping. Add remaining topping ingredients. Cook over a medium heat until cranberries begin to soften, approximately 3 minutes. Strain cranberries from juice. Put cranberries into the bottom of the prepared cake pan in a single layer. Return 1/2 cup of juice to the saucepan. Discard the rest. (I only had 1/2 cup of juice so used all of it. Continue cooking until thickened, approximately 5 minutes. Once thickened spread the sauce over the cranberries. Refrigerate while you prepare the cake.
• In a medium sized bowl, sift flour, baking powder and salt together. Set aside.
• In the bowl of an electric stand mixer, cream butter and sugar together until fluffy. Add vanilla and then egg yolks one at a time. Mix until well combined.
• Alternate adding flour mixture and heavy cream, beating on low speed just until combined.
• In a small mixing bowl add egg whites and cream of tarter. Beat until stiff peaks form. Fold egg whites gently into cake bater.
• Gently spoon batter over cranberries, smoothing the top out evenly.
• Bake 40 to 50 minutes until top is browned and center springs back. Cool on a wire rack for 10 minutes. Run a paring knife around the edge of the pan and invert the cake onto a serving plate. Remove the parchment paper carefully. Allow to cool completely before serving.

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