Cranberry Upside Down Cake

Preheat oven to 350 degrees. To prepare topping, spray 9-inch round cake pan with cooking spray. Heat brown sugar and butter in a small saucepan over medium heat. Cook for about 2 minutes, stirring occasionally until butter is melted and sugar is dissolved. Pour mixture into prepared cake pan, coating the bottom of the pan evenly. Arrange cherries or cranberries evenly over sugar mixture.

To prepare cake, combine flour, baking powder, salt, and flax meal in a medium bowl. In a mixer, beat white sugar, brown sugar, and butter on medium until fluffy (about 3 minutes). Add egg yolks, one at a time, and vanilla, beating well. Fold flour mixture into sugar mixture alternately with milk, beginning and ending with flour mixture.

Use clean, dry beaters to beat egg whites with a mixer at high speed until stiff peaks form. Gently fold the egg whites into the batter. Spoon the batter into the pan evenly, and carefully, so as not to disrupt the fruit topping. Bake at 350 degrees for 55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Cool in pan for 15 minutes on top of a wire rack. Loosen cake from sides of pan with a knife. Place a serving plate upside down on top of the cake, and invert the cake pan onto the plate. Let stand for 2-3 minutes, then remove from pan. Serve warm.