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1
To prepare topping: In a 9-inch round cake pan over low heat, melt butter and add brown sugar.
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2
Stir sugar until it dissolves, swirling pan to coat bottom.
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3
When sugar starts to caramelize, remove pan from heat and allow to cool.
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4
In a small bowl, combine cranberries and orange juice.
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5
Toss to coat berries well.
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6
Spread berries evenly in pan, and sprinkle with any juice remaining in bowl.
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7
Set pan aside, and prepare the cake batter.
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8
To prepare batter: Preheat oven to 350 degrees.
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9
In a large mixing bowl, sift together flour, baking powder and salt.
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10
Set aside.
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11
Using an electric mixer, cream butter with sugar until pale, light and fluffy.
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12
Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice.
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13
Add flour mixture alternately with milk, ending with dry ingredients.
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14
Set batter aside.
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15
Using electric mixer, whisk egg whites with cream of tartar just until whites are stiff enough to hold a slight peak.
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16
Fold whites into batter 1/3 at a time.
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17
Spoon batter into prepared pan, and spread it evenly over cranberries.
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18
Bake until top is browned and cake pulls away slightly from edges of pan, 25 to 35 minutes.
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19
Let cake cool for 15 minutes before turning onto cake plate.
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20
Serve with slightly sweetened whipped cream, flavored, if desired, with orange liqueur.
