Cranberry Upside Down Cake

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The Foodies' Kitchen


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5 tablespoons (1/3 cup) unsalted butter

2/3 cup light brown sugar

(2 1/4 cups) fresh cranberries (I used dried cranberries)

1 1/2 cups (195 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs, separated

1/2 cup (120 ml) milk

1/4 teaspoon cream of tartar

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