Cranberry Upside-Down Cake

1. Preheat Oven and Prepare Pan

Begin by preheating your oven to 350°F. In an 8-inch cast-iron skillet or cake pan, melt 4 tablespoons of unsalted butter with ¾ cup of brown sugar. Allow it to bubble gently. Once bubbling, remove from heat and let it cool slightly.

2. Cook Cranberries

In a small saucepan, combine 2¾ cups of fresh cranberries with ¼ cup of fresh orange juice. Heat them over medium until the cranberries begin to pop. Pour this vibrant mixture into your skillet over the butter and sugar.

3. Prepare Egg and Milk

Carefully separate 2 eggs, placing the yolks in one bowl and the whites in another. Set aside. Measure out ½ cup of whole milk, letting it sit to reach room temperature.

4. Mix Dry Ingredients

In a large mixing bowl, whisk together 1½ cups of flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt. This dry mixture is crucial for the cake's structure.

5. Cream Butter and Sugar

In a stand mixer or a large bowl, beat 8 tablespoons of softened butter with 1 cup of granulated sugar until the mixture is light and fluffy. Add the egg yolks one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon of vanilla extract for a hint of warmth and aroma.

6. Combine Wet and Dry Ingredients

With the mixer on low, add the flour mixture and milk alternately to the creamed butter, starting and ending with the flour. This technique ensures a smooth, evenly mixed batter.

7. Fold in Egg Whites

In a separate clean bowl, beat the egg whites until they form soft peaks. Gently fold these glossy whites into the batter with a spatula. This step adds volume without deflating the batter, giving your cake a light texture.

8. Bake the Cake

Pour the batter over the cranberry mixture in your skillet. Smooth the top with a spatula to prepare it for baking. Bake the cake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Serve

Once baked, let the cake cool in the skillet for about 15 minutes. Run a knife around the edge to loosen it, then place a plate over the skillet and carefully invert the cake onto the plate. Your Cranberry Upside-Down Cake is now ready to be enjoyed!