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1
Preheat oven to 350F
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2
Butter a 9-by-9-inch cake pan.
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3
In a small pan over medium heat, melt 4 tablespoons butter and the brown sugar and pour the mixture into the bottom of the cake pan.
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4
Place the cranberries in the cake pan on top of the melted butter and sugar.
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5
Mix together the flour, baking powder, and salt.
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6
In a mixing bowl, cream the remaining 1/2 cup butter with the sugar.
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7
Add the egg yolks, one at a time, beating well after each addition.
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8
Add 1 teaspoon vanilla and mix well.
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9
Add the milk alternately with the dry ingredients, folding well after each addition.
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10
In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks.
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11
Add the cream of tartar and continue to beat until the peaks hold their shape.
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12
Fold the whites into the cake batter.
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13
Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
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14
Remove the cake from the oven and run a small knife around the edges.
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15
Let sit for 15 minutes.
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16
Invert the cake onto a serving platter and let it sit another 5 minutes, then remove the pan.
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17
Serve slices of cake topped with a dollop of whipped cream or Cool Whip, if desired.
