Adapted from Cooking Light, November 2009
• Non-stick cooking spray
• 1/3 cup packed brown sugar
• 2 tablespoons butter
• 8 oz. fresh or frozen, thawed, cranberries (I used fresh)
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, softened
• 2 egg yolks
• 1 teaspoon vanilla
• 1/2 cup milk
• 2 egg whites
Preheat oven to 350°.
For topping, lightly spray a 9-inch round cake pan with cooking spray. Heat brown sugar and 2 tablespoons butter in a small pan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour mixture into cake pan, tilting pan to coat bottom evenly. Arrange cranberries evenly over sugar mixture to cover entire bottom of the pan.
For the cake, mix flour, baking powder, and salt in a large bowl. Pour sugar and 1/2 cup butter in another bowl and mix until well blended and fluffy. Add egg yolks, 1 at a time, beating well after each addition. (Be sure to save the egg whites for later.) Add in vanilla. Fold flour mixture into sugar mixture alternately with milk.
Mix egg whites with a whisk. Add egg whites into the batter. Pour the batter over the cranberries, spreading evenly.
Bake at 350° for 45 minutes or until a wooden pick inserted into center of the cake comes out clean. Cool cake in pan. When cake has cooled, use a thin spatula to loosen cake from the pan and then invert the cake into a large plate.
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