Pear-Cranberry Upside Down Cake
| Yield: | 10 Servings |
| Categories: | Cakes, Low-Fat, Fruits |
| 3 | tb | Light butter; at room temperature |
| 1/2 | c | Packed light brown sugar |
| 2 | Firm ripe Bartlett pears; peeled and cored, cut into quarters, each quarter cut into 3 wedges | |
| 2 | ts | Vanilla |
| 1/3 | c | 1% low-fat milk |
| 1 | ts | Grated orange zest |
| 1 | c | Fresh or frozen cranberries; not thawed |
| 1 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | Egg white | |
| 1 | Egg; separated & divided | |
| 1/2 | c | Granulated sugar; divided |
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