Tangy Cranberry-Orange Caramel Cake

1. Preheat the oven

Begin by preheating your oven to 350°F. This ensures that it reaches the right temperature by the time your cake is ready to be baked.

2. Prepare the caramel base

In an 8-inch cast-iron skillet or a heavy-duty cake pan, melt 4 tablespoons of unsalted butter over medium heat. Once the butter starts to bubble, add 0.75 cups of brown sugar. Stir continuously until the butter melts and the mixture begins to bubble, creating a rich caramel base. Remove the skillet from heat and let it cool while you prepare the cranberries.

3. Prepare cranberries

In a small saucepan, combine 2.75 cups of fresh cranberries and 0.25 cups of fresh orange juice. Heat the mixture over medium heat until the cranberries start to pop, which will help them release their juices. Pour the cranberry mixture evenly over the cooled caramel in the skillet.

4. Separate eggs and prepare milk

Separate the 2 eggs, placing the yolks in one bowl and the whites in another. Measure out 0.5 cups of whole milk and set it aside at room temperature.

5. Mix dry ingredients

In a medium bowl, stir together 1.5 cups of unbleached all-purpose flour, 2 teaspoons of baking powder, and 0.25 teaspoons of salt. This dry mixture will help give the cake its structure.

6. Beat butter and sugar

In a stand mixer or a large bowl with a hand mixer, beat 8 tablespoons of softened unsalted butter until it becomes lighter in color and texture. Gradually add 1 cup of granulated sugar, continuing to beat until the mixture is light and fluffy. This process incorporates air, making the cake tender and airy.

7. Add egg yolks and vanilla

Add the egg yolks to the butter mixture one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract for flavor.

8. Combine wet and dry ingredients

Gradually add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined to avoid overworking the batter.

9. Beat egg whites and fold into batter

In a separate clean bowl, beat the egg whites until soft peaks form. Add one-third of the egg whites to the batter and gently fold to lighten it. Carefully fold in the remaining egg whites until the batter is smooth and well combined.

10. Pour batter and bake

Pour the batter over the cranberries and caramel in the skillet, using a spatula to ensure an even layer. Place the skillet in the preheated oven and bake for 30 to 35 minutes, until the top is golden brown and the cake begins to pull away from the sides of the pan.

11. Cool and invert cake

Allow the cake to cool in the skillet for about 15 minutes. This will help the cake firm up, making it easier to remove. Run a knife around the edge of the skillet to loosen the cake, then invert it onto a serving plate. The caramel and cranberries should now be on top, creating a beautiful and tangy topping.