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.