Cranberry Upside- Down Cake

This is hands down one of my favorite cake recipes. There's a perfect balance of sweet and tarte PLUS it's incredibly easy to make. So what's not to love?? The only problem is finding cranberries when they're not in season. Luckily, cranberries last a very long time in the fridge and freeze very well. I found a bag I had frozen a few months ago, so I was able to satiate my cranberry cake cravings.

Topping:

• 5 tablespoons (1/3 cup) unsalted butter
• 2/3 cup light brown sugar
• 8 ounces (2 1/4 cups) fresh cranberries

Cake Batter:

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, separated
• 1/2 cup milk
• 1/4 teaspoon cream of tartar
  

1. Sift or whisk together the flour, baking powder, and salt in a large bowl. Set aside.

2. In a separate bowl, cream butter and sugar (I used a handheld mixer)

3. Beat in vanilla extract

4. Add egg yolks one at a time to bowl, beating well after each one.

5. Add the flour mixture (in 3 additions), alternately with the milk (in 2 additions), ending with the flour mixture.

6. In another bowl, whisk egg whites with cream of tartar until firm.

7. Add egg white mixture to the cake batter in 2 additions.

8. In a pot over medium heat, mix brown sugar and butter until caramelized

9. Toss fruit with caramel mixture and set at the bottom of a buttered round cake pan.

10. Pour batter into pan and stick into a 350 degree oven for about 30 minutes or until toothpick comes out clean

11. Cool on rack for at least 15 minutes and turn cake upside down (rather, right side up?) to serve (fruit on top)

12. Eat with some whipped cream!!!