The vote was unanimous: This cake is AMAZING. It almost melts in your mouth and the flavor is big and fruity.

Cranberry Upside-Down Cake

Set oven rack to middle position and heat oven to 350 degrees. Grease and flour a 9-inch round cake pan. Line the bottom with a 9-inch parchment paper round and spray with nonstick cooking spray. Set aside. 

In a medium saucepan, melt 4 tablespoons butter over medium heat. Add 1/2 cup sugar, jelly and cranberries. Cook until cranberries are just softened, about 3 minutes. Strain cranberries over a bowl, reserving liquid. Return liquid to saucepan and simmer over medium-low heat until thickened. Set aside to cool. In prepared cake pan, arrange strained cranberries in a single layer. Pour 1/2 cup of the reduced liquid over the cranberries, discarding any remaining. Refrigerate while preparing remainder of cake. 

In a medium bowl, sift together flour, baking powder and salt; set aside. In a large mixing bowl, blend 1/2 cup softened butter and 1 cup sugar until fluffy. Add vanilla extract. Add egg yolks, one at a time, blending well after each addition. Add the flour mixture alternately with heavy cream.

In a small bowl, beat the egg whites with cream of tartar until stiff peaks form with mixer. Gently fold egg whites into the prepared cake batter. Gently spoon batter over chilled cranberries in prepared cake pan, smoothing the top. Bake 45 to 50 minutes or until the top of the cake has browned and the center springs back. Remove to a cooling rack for 10 minutes. Run a paring knife around the edge of the pan and invert the cake onto a serving plate. Cool before serving.