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1
Preheat the oven to 350 degrees F. Spray a 9-inch cake pan with nonstick baking spray and dust with flour.
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2
Line the pan with parchment paper and spray again.
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3
Combine the brown sugar and 1 stick of butter in a small saucepan.
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4
Cook over medium-low heat, stirring frequently, until the butter melts.
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5
Pour the mixture into the prepared cake pan.
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6
Top with the walnuts.
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7
Beat the granulated sugar and remaining 1 stick butter in a large bowl at medium speed with a mixer until fluffy.
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8
Beat in the vanilla.
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9
Add the egg yolks, beating until combined.
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10
Combine the flour, baking powder and salt in a medium bowl.
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11
Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture, beating just until combined after each addition.
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12
Beat the egg whites in a separate bowl until stiff peaks form.
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13
Gently fold the egg whites into the batter.
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14
Add the cranberries and spoon over the mixture in the prepared pan.
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15
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes.
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16
Cool the cake in the pan, about 10 minutes.
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17
Immediately invert the cake onto a serving platter.
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18
Cool before serving, about 15 minutes.
