Cranberry Upside Down Cake

This is from Cooking Light years ago.  At Kaela's request...

Cranberry Upside Down Cake

2 T butter
1/2 C brown sugar
1/4 C chopped pecans, toasted
1 12 oz package fresh cranberries (3 C)

1 1/2 C flour
1 1/2 tsp baking powder
pinch salt
3/4 C granulated sugar
3 T butter, softened
2 large egg yolks
1 tsp vanilla

1/2 C milk

2 large egg whites

whipping cream

1.  Preheat oven to 350 degrees.  Melt butter in 8x8 pan*, sprinkle with brown sugar, bake for a couple of minutes.  Remove pan and top with pecans and cranberries.
2.  Combine dry ingredients.
3.  Cream butter and sugar, add egg yolks and vanilla.
4.Add dry ingredients and milk, alternating, beginning and ending with the flour.  Mix after each addition.
5.  Beat the egg whites until stiff peaks form; fold into batter.
6.  Spread the batter over the cranberries.  Bake at 350 for 45 minutes.  Cool just for  5 minutes or so, loosen edges of cake with a knife, and invert cake onto a plate.

YUM.  Serve with tangy whipped cream (cream, a dollop of sour cream, a pinch of salt, some brown sugar)

*you can also use a 9 inch deep dish pie plate.  Just consider the shape and size of the serving plate you are going to use.