Cranberry Upside Down Cake

Carol Junkins


Whipped egg whites make this cake lighter then regular upside-down-cakes . Nice to have around the Holidays!

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1 c
granulated sugar
egg yolks
1 tsp
vanilla extract
1.5 c
all purpose flour
2 oz
sweet butter
3/4 c
light brown sugar
24 oz
fresh cranberries
4 oz
sweet butter
1/2 c
egg whites
2 tsp
baking powder
1/4 tsp


1Pre-heat oven to 350 degrees.
2In a 9" round cake pan or springform pan, melt the 2 ounces of butter with the brown sugar over low heat, stirring constantly until the sugar is completely dissolved.
3Pour the cranberries onto the brown sugar and butter mixture.
4Set aside.
5In a bowl or mixer, cream the 4 ounces of butter with the granulated sugar until smooth.
6Stir in the yolks and vanilla.
7In a large bowl combine the flour, baking powder and salt.
8Alternately mix the milk and the dry ingredients.
9Stir only until mixed.
10Beat the egg whites to stiff peaks, then fold into the cake mixture.
11Pour cake mixture over cranberries.
12Bake at 350 for 50 or 60 minutes or until the cake is done.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Egg, #whites