Cranberries are one the of most overlooked holiday ingredients.  It’s always served along side roasted turkey, like an actress who has been typecast as the supporting role.

This cake puts the beautiful crimson fruit in the spotlight, showing off its dramatic color and complex taste.  Not to mention that cranberries are known for having some powerful antioxidants.

The caramalized brown sugar forms a sticky and gooey topping on the cake, while the tart cranberries balance out the sweetness.  The batter uses part whole-wheat pastry power, which gives the cake a slightly nutty taste.  You can substitute it with all-purpose flour if you can’t find whole-wheat pastry flour.

The key to a successful upside-down cake is to butter the baking dish generously.  Make sure you run a knife along the side of the cake before flipping it.  The cake should come out without any problem.  Even if you screw up and there’s a crack somewhere, just tell your guests that the cake is supposed to be homemade and rustic.  Never apologize for your kitchen mistakes.  I learned that from Julia Child.

This cake can be made with apples, pears, plums, cherries, or pineapples, depending on what’s available at the market.  I love to serve it warm with a scoop of vanilla ice cream.  Serve it at your Thanksgiving table, I bet no one will even miss the pie.  Seriously, pumpkin who?

Cranberry Upside-Down Cake

Adapted from Eating Well, November/December 2009

• Light brown sugar, packed, 3/4 cup
• Butter, unsalted, softened, divided, 4. tablespoons
• Orange juice, divided, 1/4 cup plus 2 tablespoons
• Cranberries, fresh or frozen (thawed), 12 ounces, about 3 cups
• Whole-wheat pastry flour, 1/2 cup
• All-purpose flour, 1 cup
• Baking powder, 2 teaspoons
• Salt, 1/4 teaspoon
• Eggs, at room temperature, 2 large
• Canola oil, 1/3 cup
• Granulated sugar, 1 cup
• Vanilla extract, 1 teaspoon
• Milk, low-fat, at room temperature, 1/2 cup

Preheat oven to 350 degrees.  Butter the inside of a 9-inch glass pie dish.

Heat brown sugar, 2 tablespoons of butter and 2 tablespoons of orange juice in a saucepan, stirring constantly until the butter melts and starts to bubble.  Pour the mixture into the pie dish.  Set aside to cool.

Bring the remaining 1/4 cup of orange juice and cranberries to a simmer in the saucepan, stirring often until about half of the cranberries have popped, about 5 minutes.  Pour the cranberries evenly over the cooled brown sugar mixture.

Whisk whole-wheat pastery flour, all-purpose flour, baking powder and salt in a medium bowl.

Separate egg whites and yolks.  Beat the egg whites with an electric mixer or a stand mixer on medium-high speed until they hold soft peaks.

Place the yolks, the remaining 2 tablespoons of butter, oil, granulated sugar and vanilla extract in a large bowl.  Beat with an electric mixer or a stand mixer until light and fluffy.  Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour.  Stir just until the flour is incorporated.

Stir one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain.  Spread the batter over the cranberries. The batter doesn’t need to cover all of the cranberries, it will expand as it bakes in the oven.

Bake until the top is golden brown and the cake pulls away from the side of the dish, 40 to 45 minutes.  Let cool in the dish for 15 minutes.  Run a knife around the edge of the dish. Put an inverted serving plate or a cake stand over the cake.  Invert the baking dish so the cake sits on the serving plate or cake stand.  Let cool for about 20 minutes before serving.

Serve warm or at room temperature.  Garnish with whipped cream or a scoop of vanilla ice cream.