Ingredients

• 0.75 cups firmly packed brown sugar
• 0.25 cups unsalted butter
• 0.75 pounds fresh cranberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. 2 Heat brown sugar and ¼ cup butter in a saucepan over medium heat, stirring occasionally, until butter melts and sugar dissolves, 3 to 5 minutes; carefully transfer to the prepared cake pan. Scatter cranberries over top; set aside.
3. 3 Combine flour, baking powder, and salt in a bowl; set aside.
4. 4 Beat white sugar and ½ cup butter together in a separate bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract; beat well. Fold in flour mixture in 3 batches, alternating with milk, using a silicone or rubber spatula.
5. 5 Beat egg whites in a separate glass, metal, or ceramic bowl with an electric mixer or a whisk until soft peaks form. Add cream of tartar; beat until stiff peaks form. Fold beaten egg whites into batter using a spatula. Spoon batter over cranberries in the pan, spreading evenly.
6. 6 Bake in the preheated oven until a toothpick or skewer inserted into center comes out clean, 55 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edges of the pan to loosen cake. Invert onto a serving plate, let stand for 5 minutes, then remove pan.
7. 7 Whip heavy cream in a bowl with an electric mixer or a whisk until soft peaks form; stir in confectioners' sugar and ¼ teaspoon vanilla extract.
8. 8 Cut cake into wedges; top with whipped cream.

Nutrition per serving