Cranberry Upside-Down Cake
From Cook's Country
This ruby-crowned cake is a visual stunner, with a delicate balance of sweet-tart cranberry topping and tender butter cake. But as with all upside-down cakes, the inverted preparation in this upside-down cake recipe can easily spell disaster. We needed a cake that was sturdy enough to support the fruit, and a topping that wouldn’t soak the cake or harden and stick to the bottom of the pan. Folding fluffy beaten egg whites into our prepared batter produced a light and tender cake that was still sturdy enough to support the heavy fruit topping in our recipe. Precooking the cranberries and sugar on the stovetop evaporated some of the fruit’s moisture and kept the topping from being runny. Cutting back on the amount of sugar helped keep our Cranberry Upside-Down Cake’s topping from sticking to the bottom of the pan.
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