This cake is very versatile and can be made with apples, pears, peaches, plums, or any full-flavored, slightly acidic fruit. Arrange the sliced fruit as you would for a Tarte Tatin (page 366).
Recipe information
Yield
makes one 8-inch round or square cake
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 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.
Step 3
Cook over medium heat, stirring constantly, until the butter melts and starts to bubble. Remove from the heat and allow to cool. Heat together in a small saucepan: 2 3/4 cups fresh cranberries, 1/4 cup fresh orange juice.
Step 4
Cook until the cranberries just start to pop. Remove from the heat and pour evenly over the cooled caramel.
Step 5
Separate: 2 eggs, at room temperature.
Step 6
Measure: 1/2 cup whole milk, at room temperature.
Step 7
Measure and stir together: 1 1/2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt.
Step 8
In another bowl or in a stand mixer, beat to lighten: 8 tablespoons (1 stick) unsalted butter, softened.
Step 9
Add: 1 cup granulated sugar.
Step 10
Cream until light and fluffy. Beat in the 2 yolks, one at a time. Stir in: 1 teaspoon vanilla extract.
Step 11
When well mixed, add the flour mixture alternately with the milk, starting and ending with one third of the flour. Stir just until the flour is incorporated. Beat the egg whites until they hold soft peaks. Fold one third of the egg whites into the batter and then gently fold in the rest. Pour the batter over the cranberries in the pan and smooth the top with a spatula. Bake for 30 to 35 minutes or until the top is golden brown and the cake pulls away from the sides of the pan. Remove from the oven and allow the cake to cool for 15 minutes. Run a knife around the edge of the pan and invert the cake onto a serving plate.
