Ingredients
- ¾ cup packed light brown sugar
- 4 tablespoons unsalted butter, softened, divided
- 2 tablespoons plus ¼ cup fresh orange juice, divided
- 1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
- ¾ cup whole-wheat pastry flour (see Note)
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs, at room temperature (see Tip)
- ⅓ cup canola oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup low-fat milk, at room temperature
- Whipped cream for garnish
Preparation
- Preheat oven to 350°F.
- Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.
- Bring the remaining ¼ cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.
- Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
- Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed 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. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold 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.
- Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.
Source : allrecipes.Com
