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3/4 cup unsalted butter                                2 large eggs, separated
3/4 cup light brown sugar                            2 tsp. vanilla extract
1 bag (12 oz.) fresh cranberries                  1/2 cup whole milk
1 1/2 cups all-purpose flour                        1/4 tsp. cream of tartar
1 tsp. baking powder                                      1 cup heavy cream (optional)
1/4 tsp. salt                                                        1 Tbsp. confectioner’s sugar (optional)
1 cup granulated sugar

Preheat oven to 350. Butter a 9-inch cake pan. (I like to use a spring form pan.) In a small saucepan over medium heat, melt 4 Tbsp. butter and the brown sugar and pour the mixture into the bottom of the cake pan. Pour the bag of cranberries on top of the melted butter and sugar. Spread them out evenly.

Mix together the flour, baking powder and salt. In a mixing bowl, cream the remaining butter with the granulated sugar. Add the egg yolks, one at a time, until each is well incorporated. Add the vanilla and mix well. Add the milk alternately with the dry ingredients, mixing well after each addition.

In a small mixing bowl, using clean beaters, beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites gently into the cake batter. Spread the batter over the cranberries and bake until a toothpick comes out clean, about 50 to 55 minutes.

Remove the cake from the oven and run a paring knife around the edges. Let the cake sit and cool for 15 minutes on a rack. (Remove the spring form pan sides if using) Place your cake serving plate on top of the pan and invert the cake. Let it sit undisturbed for another 5 minutes, then remove the pan. (If using a spring form pan, remove the metal bottom.)

Options: Whip the cream to soft peaks, then flavor with vanilla and confectioner’s sugar, then whip to stiff peaks and serve on slices of the cake.