Winter Upside-Down Cake

Preheat the oven to 350 degrees F.

Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper and lightly spray the paper with cooking spray.

Arrange the cranberries evenly in the bottom of the prepared pan.

In a large, nonstick pot, melt 1/3 cup of the butter over medium heat.

Stir the brown sugar into the butter and cook for 2 minutes.

Evenly pour the butter mixture over the cranberries and set it aside.

In a small bowl, add the flour, the baking powder, and the salt and whisk it together.

In a medium bowl, beat the remaining butter and the granulated sugar with an electric mixer on medium speed until it is well mixed and fluffy.

Beat the orange zest and the vanilla extract into the butter mixture.

Beat the egg yolks, one at a time, into the butter mixture.

Lower the mixer speed to low and add 1/2 of the flour mixture, followed by the orange juice, to the butter mixture.

Add the remaining flour mixture to the butter mixture and mix until the batter is just incorporated.

In a medium bowl, add the egg whites and using clean beaters, beat them on medium-high speed until they hold stiff peaks.

Fold 1/3 of the egg whites into the batter.

Gently fold the remaining egg whites into the batter.

Pour the batter over the cranberry mixture.

Bake the cake until a toothpick inserted into the center comes out clean, about 35-40 minutes.

Allow the cake to cool on a wire rack for 10 minutes.

Run a knife around the cake to loosen it from the pan and then invert it onto a serving plate.

Gently peel the parchment paper off the cake.

Serve the cake warm or at room temperature.