Cranberry Upside Down Cake
CRANBERRIES
3 Ounces butter
2/3 Cup light brown sugar
8 Ounces cranberries, fresh or frozen
CAKE
1 1/2 Cups all-purpose flour 2 tsp Baking powder
1/2 tsp Salt
4 Ounces butter, softened 1 tsp Vanilla
1 Cup sugar
2 Eggs, separated
1/2 Cup half and half
1/4 tsp Cream of tartar
GARNISH
1 Cup heavy cream Zest of one orange
PAIRED WITH: Soter Vineyards Mineral Springs Brut Rosé
Preheat oven to 350 degrees. Place a parchment round in the bottom of a nine-inch cake pan and butter the sides of the pan.
Topping: On the stovetop, caramelize the butter and brown sugar, do not stir. Watch the sugar closely and when it gets a deep golden brown, remove from the heat and stir in the cranberries. Pour into the bottom of the cake pan. This should take about 8-10 minutes
Cake: Sift the flour, baking powder and salt together. Cream the butter and sugar until light and fluffy, about 6 minutes. Add in the vanilla, then the egg yolks one at a time until well incorporated. Alternate adding the cream and flour until you have a smooth batter.
Whip the egg whites and cream of tartar to stiff peaks. Fold into the batter one third at a time until incorporated. Pour on top of cranberries and bake 25 - 30 minutes until a toothpick comes out clean.
Be sure not to over bake! Allow to cool 15 minutes in the pan. Then, invert the cake onto a serving plate, and remove the parchment paper.
Whip fresh cream with zest of one orange. Serve with freshly whipped cream.
