Leave it up to Williams Sonoma to have the perfect solution for a holiday treat. We think this cranberry upside-down cake would hit the spot with coffee for brunch or an afternoon snack. If you're feeling ambitious on this day of Christmas eve, try your hand at this little creation. This festive holiday cake is inspired by a recipe from Lindsey Shere, former longtime pastry chef at Chez Panisse restaurant in Berkeley, California. Fresh cranberries are abundant in winter, although frozen ones will also work fine.

Ingredients:

For the topping:

4 Tbs. (1/2 stick) unsalted butter
3/4 cup firmly packed brown sugar
3/4 lb. cranberries

For the cake:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
8 Tbs. (1 stick) unsalted butter
1 cup granulated sugar
2 eggs, separated
1 tsp. vanilla extract
1/2 cup milk
1/8 tsp. cream of tartar

For the whipped cream:

1 cup heavy cream
1/4 tsp. vanilla extract
1 Tbs. confectioners’ sugar

For baking directions, check out this page on the site.

Happy holiday eating to all!!

*Photo courtesy of Williams Sonoma