When I was planning my Christmas Eve and Christmas dinner menus, I knew I had to have delicious desserts for both… but I didn’t want anything that would require a lot of work. I decided to make a peppermint ice cream cake for Christmas (which was delicious but also a huge mess, so I need to do a little more work before I post a recipe and method for that), and this cranberry upside-down cake for Christmas Eve.

Why, you ask? Well, why not?

 

This cake is simple, beautiful and colorful without any frosting or decorating, and not overly sweet. The bottom (which becomes the top, hence the name) combines tart cranberries with fragrant and caramel-y butter and brown sugar, and it melts right into the tender cake base.

There is whipping of egg whites involved, but don’t be afraid. You don’t have to make stiff peaks, and doing it this way helps make the cake very light.

Light cake + tart red cranberries could be a great Valentine’s Day dessert, if you’re in the market for one.

You could add a dollop of whipped cream, or not. Either way, it’s perfect.

Cranberry upside-down cake (Serves 8-10, Adapted slightly from The Essential New York Times Cookbook)
4 tablespoons plus 1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed brown sugar
2 1/4 cups (about 3/4 of a bag) fresh cranberries
1/4 cup orange juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon Kosher salt
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, separated (you need the yolks and the whites, just not at the same time)
1/2 cup milk (whole is best, but other kinds work fine)
1/4 teaspoon cream of tartar

Preheat oven to 350 F. Place a 9-inch cake pan (not the kind with a removable bottom) or cast-iron skillet on stove on low heat. Melt 4 tablespoons of the butter in the pan, then add the brown sugar and stir until it dissolves (I had to add about 1/2 tablespoon more butter to make it actually dissolve). Once it has dissolved and starts smelling like caramel, take the pan off the heat. Swirl the pan around a little and make sure the brown sugar-butter mixture is completely coating the bottom. Allow to cool a bit.

Rinse and pick through the cranberries, then toss with the orange juice. Pour the berries and juice into the pan evenly on top of the brown sugar mixture. Set the pan aside.

Sift the flour, baking powder and salt together into a small bowl. In a mixer with a paddle attachment — or with a handheld mixer — cream the butter and sugar together until light and fluffy. Add the vanilla and beat to combine, then add the egg yolks one at a time. Scrape down the sides of the bowl and beat the whole mixture until well combined.

Add half the flour mixture and beat just to combine. Add the milk and beat, then add the rest of the flour mixture and combine. It’s OK if it’s slightly undermixed at this point.

In a small, clean bowl, using an electric mixer with clean beaters, whip the egg whites and cream of tartar until the egg whites hold a soft peak (you can do this with a whisk, but it will take forever). Add the beaten egg whites about a third at a time into the cake batter and gently fold to combine.

Spoon the batter into the pan on top of the cranberries, and spread as evenly as possible. It’s OK if the batter doesn’t go all the way to the edges, but it should be close.

Bake the cake until it’s golden brown on top, 30-45 minutes. Let the cake cool for 15 minutes, then turn cake out onto a plate. Serve warm or at room temperature.