Alice Waters’s Cranberry Upside-Down Cake Recipe – NYT Cooking

This recipe requires a little extra effort – you have to whip the egg whites separately and then fold them into the batter – but the reward is a light, ethereal cake topped with glistening, caramelized cranberries Serve with a dollop of whipped cream, and prepare yourself for accolades.

Source: Alice Waters’s Cranberry Upside-Down Cake Recipe – NYT Cooking

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