two plates with slices of cake on them
Save
cooking.nytimes.com

Alice Waters’s Cranberry Upside-Down Cake Recipe

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.
nytcooking
NYT Cooking
262k followers

2 Comments