Cranberry Upside Down Cake

Yes, a cake with cranberries! If you’re in your 50’s, you probably remember pineapple upside down cake, well this is similar but better. In my Seasonal Table class, we're using Alice Water’s The Art of Simple Food, as our textbook and this is were I found this fun recipe for evryone's upcoming favorite foodie holiday. It can be served as a dessert with whipped cream or as a brunch coffee cake. Happy Thanksgiving and thanks to Mary Jo and Rick for the lovely fresh Oregon cranberries. Yes, they were grown in Oregon!

Alice Water’s Cranberry Cake
This can be made in a cast iron pan, so that you assemble it in the pan and put it right into the oven to bake. Or if you don’t have a cast iron pan, follow the directions using a heavy 9” cake pan.
• 1/4 cup unsalted butter
• 3/4 cup light brown sugar
• 2 ¾ cups fresh cranberries
• ¼ cups fresh orange juice
• 1 1/2 cups AP flour
• 2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1 cup sugar
• 2 eggs at room temperature, separated
• 1 teaspoon vanilla
• 1/2 cup milk at room temperature
whipped cream (optional)
1. Preheat oven to 350°F
2. Melt the butter and brown sugar in an 8-10 inch cast iron pan or heavy-duty cake pan. Cook until the butter melts and starts to bubble. Remove the heat and allow to cool.
3. Heat together in a small pan, the cranberries and orange juice until the berries start to pop. Spread the cranberries in pan on top of the melted butter and sugar.
4. In a separate bowl, mix together the flour, baking powder, and salt.
5. In a mixing bowl, cream the remaining 1/2 cup butter with the sugar.
6. Add the egg yolks, one at a time, beating well after each addition.
7. Add 1 teaspoon vanilla and mix well.
8. Add the milk alternately with the dry ingredients, folding well after each addition.
9. In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks.
10. Fold the whites into the cake batter.
11. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
12. Remove the cake from the oven and run a small knife around the edges.
13. Let sit for 15 minutes.
14. Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
15. Serve slices of cake topped with a dollop of whipped cream if desired.