Ingredients

For the topping: 4 tablespoons (1/2 stick) unsalted butter 3/4 cup firmly packed brown sugar 3/4 pound cranberries For the cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter 1 cup granulated sugar 2 eggs, separated 1 teaspoon vanilla extract 1/2 cup milk 1/8 teaspoon cream of tartar For the whipped cream: 1 cup heavy cream 1/4 teaspoon vanilla extract 1 tablespoon confectioners sugar

Description

This Festive Holiday Cake Is Inspired By A Recipe From Lindsey Shere, Former Longtime Pastry Chef At Chez Panisse Restaurant In Berkeley, California. You Can Use Fresh Or Frozen Cranberries.'

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