-
1
Preheat the oven to 350F.
-
2
Measure into an 8-inch cast-iron skillet or heavy-duty cake pan: 4 tablespoons (1/2 stick) unsalted butter, 3/4 cup brown sugar.
-
3
Cook over medium heat, stirring constantly, until the butter melts and starts to bubble.
-
4
Remove from the heat and allow to cool.
-
5
Heat together in a small saucepan: 2 3/4 cups fresh cranberries, 1/4 cup fresh orange juice.
-
6
Cook until the cranberries just start to pop.
-
7
Remove from the heat and pour evenly over the cooled caramel.
-
8
Separate: 2 eggs, at room temperature.
-
9
Measure: 1/2 cup whole milk, at room temperature.
-
10
Measure and stir together: 1 1/2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt.
-
11
In another bowl or in a stand mixer, beat to lighten: 8 tablespoons (1 stick) unsalted butter, softened.
-
12
Add: 1 cup granulated sugar.
-
13
Cream until light and fluffy.
-
14
Beat in the 2 yolks, one at a time.
-
15
Stir in: 1 teaspoon vanilla extract.
-
16
When well mixed, add the flour mixture alternately with the milk, starting and ending with one third of the flour.
-
17
Stir just until the flour is incorporated.
-
18
Beat the egg whites until they hold soft peaks.
-
19
Fold one third of the egg whites into the batter and then gently fold in the rest.
-
20
Pour the batter over the cranberries in the pan and smooth the top with a spatula.
-
21
Bake for 30 to 35 minutes or until the top is golden brown and the cake pulls away from the sides of the pan.
-
22
Remove from the oven and allow the cake to cool for 15 minutes.
-
23
Run a knife around the edge of the pan and invert the cake onto a serving plate.
