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Cranberry Upside-Down Cake
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Recipe Information

  • 1 cup (225 ml) sugar
  • 2 egg yolks
  • 1 tsp (5 ml) vanilla extract
  • 1-1/2 cups (350 ml) all purpose flour
  • 2 oz (56 grm) sweet butter
  • 3/4 cup (175 ml) light brown sugar
  • 24 oz (672 grm) fresh cranberries
  • 4 oz (112 grm) sweet butter
  • 1/2 cup (125 ml) milk
  • 2 egg whites
  • 2 t baking powder
  • 1/4 tsp (1 ml) salt
  • Preheat oven to 350 degrees (175 C.).
  • In a 9" round cake pan or springfrom pan, melt 2 oz (56 grm) of butter with the brown sugar over low heat, stirring constantly until the sugar is completely dissolved.
  • Pour the cranberries onto the brown sugar and butter mixture.
  • Set aside.
  • In a bowl or mixer, cream the 4 oz (112 grm) of butter with the granulated sugar until smooth.
  • Stir in the yolks and vanilla.
  • In a large bowl combine the flour, baking powder, and salt.
  • Alternatley mix in the milk and the dry ingredients; stir only until mixed.
  • Beat the egg whites to stiff peaks, then fold into the cake mixture.
  • Pour cake mixture over cranberries.
  • Bake at 350 degrees (175 C.) for 50 to 60 mintues or until the cake is done.

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