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White House Cranberry Upside-Down Cake

Source of Recipe

White House Pastry Chef, Bill Yosses


Recipe Introduction

2011

List of Ingredients

Topping
1/2 cup unsalted butter
1 cup packed light brown sugar
2 cups cranberries, fresh or frozen
3/4 cup chopped walnuts (optional)

Cake
5 large eggs, separated
2 tablespoon orange juice concentrate
1 teaspoon vanilla extract
3/4 cup granulated sugar, divided
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder


Recipe

1. Preheat oven to 350°F. Coat a 10-inch cake pan (or 10-inch springform pan) with cooking spray. (If using a springform pan, place the pan on a rimmed baking sheet to catch any caramel that may leak out.)

2. For the topping: Melt butter and sugar in a small saucepan over medium-low heat until the mixture is bubbling and starts to pull away from the sides of the pan as you stir, about 5 minutes. Pour into the prepared cake pan and swirl the pan to distribute the mixture evenly.

3. Pour cranberries and walnuts, if using, into the caramel, and spread evenly. Set aside.

4. For the cake: Beat egg yolks, orange juice concentrate and vanilla extract in a large bowl with an electric mixer. Add half the sugar. Beat until thick and pale yellow, 1 to 2 minutes.

5. Beat egg whites in a clean bowl with clean beaters on medium speed until soft peaks form. Slowly add the rest of the sugar and continue beating until stiff peaks form.
6. Sift flour and baking powder over the egg yolk mixture; fold in until just combined. Fold in the egg whites until just incorporated. Do not overmix.

7. Pour the batter over the cranberries and brown-sugar caramel in the cake pan. Tap the pan lightly to remove air pockets.

8. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let cool on a wire rack for at least 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Serve warm or at room temperature.