About
Just because the holidays have passed doesn't mean the winter wonderlands disappear! And on that note... just because there isn't a tree glistening in the foyer with presents under it doesn't mean there can't be treats! Winter Upside-Down Cake celebrates the beauty and majesty of the snow-falling season by giving you something sweet to eat. A classic buttery, homemade yellow cake is the foundation, but it is nowhere close to being mundane thanks to a slight hint of citrusy orange. On top is a lovely, scarlet, sugary cranberry topping that brings the tartness, the sweetness, and the delightfulness. Winter Upside-Down Cake makes sure you take a moment to enjoy the season you're in, because before you know it, sprouts will be blooming once more!
Ingredients
- For the topping:
- 2 cups fresh cranberries
- 1/3 cup unsalted butter
- 3/4 cup light brown sugar, packed
- For the cake:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 3 large eggs, whites and yolks separated, divided
- 1/2 cup orange juice
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper and lightly spray the paper with cooking spray.
Step 3 -Arrange the cranberries evenly in the bottom of the prepared pan.
Step 4 -In a large, nonstick pot, melt 1/3 cup of the butter over medium heat.
Step 5 -Stir the brown sugar into the butter and cook for 2 minutes.
Step 6 -Evenly pour the butter mixture over the cranberries and set it aside.
Step 7 -In a small bowl, add the flour, the baking powder, and the salt and whisk it together.
Step 8 -In a medium bowl, beat the remaining butter and the granulated sugar with an electric mixer on medium speed until it is well mixed and fluffy.
Step 9 -Beat the orange zest and the vanilla extract into the butter mixture.
Step 10 -Beat the egg yolks, one at a time, into the butter mixture.
Step 11 -Lower the mixer speed to low and add 1/2 of the flour mixture, followed by the orange juice, to the butter mixture.
Step 12 -Add the remaining flour mixture to the butter mixture and mix until the batter is just incorporated.
Step 13 -In a medium bowl, add the egg whites and using clean beaters, beat them on medium-high speed until they hold stiff peaks.
Step 14 -Fold 1/3 of the egg whites into the batter.
Step 15 -Gently fold the remaining egg whites into the batter.
Step 16 -Pour the batter over the cranberry mixture.
Step 17 -Bake the cake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Step 18 -Allow the cake to cool on a wire rack for 10 minutes.
Step 19 -Run a knife around the cake to loosen it from the pan and then invert it onto a serving plate.
Step 20 -Gently peel the parchment paper off the cake.
Step 21 -Serve the cake warm or at room temperature.
