Cranberry upside-down Cake made its easy

Cranberry upside-down Cake To make advance:

Prepare up to 8 hours early; serve at room temperature or warm in a 300 ° F oven.

3 / 4 cup packed light brown sugar

4 tablespoons unsalted butter, softened, divided

2 tablespoons plus

1 / 4 cup fresh orange juice, divided

1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)

3 / 4 cup whole-wheat pastry flour (see Ingredient Note, below)

3 / 4 cup all-purpose flour

2 teaspoons baking powder

1 / 4 teaspoon salt

2 large eggs, at room temperature (see Kitchen Tip, below)

1 / 3 cup canola oil

1 cup granulated sugar

1 teaspoon vanilla extract

1 / 2 cup low-fat milk, at room temperature Whipped cream for garnish

1 Preheat oven to 350 ° F. 2. Heat brown sugar,

2 tablespoons butter and

2 tablespoons orange juice in a large (12-inch) cast-iron or regular pan over medium heat, stirring constantly, until the butter melts and the mixture begins to bubble. Let cool. Coat the sides of pan with cooking spray. 3. Bring the remaining 1 / 4 cup orange juice and cranberries to a boil in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly in cooled brown sugar mixture in pan. 4. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. 5. Separate egg whites and yolks. Put the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat in an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir the flour mixture alternately with milk, using a rubber spatula, beginning and ending with flour. Stir just until flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry Beaters over medium-high speed until they hold soft peaks. Fold one third of the egg white batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries. 6. Bake until top is golden brown and cake pulls away from sides of pan, 30-40 minutes. Let cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes before serving. Serve warm or room temperature. Garnish with whipped cream, if desired. Makes 10 servings. (Recipe adapted from The Art of Simple Food by Alice Waters.) Per serving: 357 calories; 13 g fat (4 g Sat, 5 g mono); 55 mg cholesterol; 57 g carbohydrate; 4 g protein; 3 g fiber; 194 mg sodium; 94 mg potassium. Nutrition bonus: Vitamin C (15% daily value). Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in baking section of supermarkets or online at bobsredmill.com and kingarthurflour.com. Kitchen Tip: To bring eggs to room temperature, set it on the counter for 15 minutes or submerge it (in shell) in a bowl of warm (not hot) water for 5 minutes.