Preheat oven to 350 degrees.

Place the 2 tablespoons of butter in the cake pan and place in the oven while it is preheating.

Remove the cake pan with the melted butter from the oven. Sprinkle the butter evenly with the brown sugar. Then, sprinkle with the ground cinnamon.

Place the cranberries on top of the brown sugar mixture. Set aside.

Place the 3 tablespoons of butter with the sugar In a large mixing bowl and mix until combined.

Add the egg yolks to the sugar mixture and mix until well combined and creamy.

Sift together the flour, baking powder, and salt. Add the flour mixture to the egg mixture alternately with the milk and vanilla, starting and ending with the flour mixture.

In a clean bowl, using a hand mixer, beat egg whites until stiff. Gently fold into the cake batter the transfer to the cake pan.

Bake the cake for 45 minutes or until when a toothpick inserted in the center comes out clean.

Remove the cake from the oven and cool on a cooling rack for 5 minutes. Slide a knife around the cake pan to loosen the cake from around the edges.

Place a serving plate on top of the cake pan and invert the cake. Remove the pan from the cake. Serve warm.