1Heat oven to 350°F. In 10-inch cast-iron skillet, melt butter over low heat. Sprinkle brown sugar, cranberries and pecans in skillet. Remove from heat.
2In large bowl, beat egg yolks with electric mixer on high speed until thick and pale. Gradually beat in granulated sugar. In small bowl, mix flour, baking powder, cinnamon and salt. On low speed, beat flour mixture into sugar mixture alternately with orange juice, beating after each addition just until smooth. Beat in vanilla and orange peel.
3In small bowl, beat egg whites and cream of tartar with electric mixer on high speed just until stiff peaks form. Fold into batter. Pour into skillet.
4Bake 45 to 50 minutes or until center is set. Cool 5 minutes. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so cranberry mixture can drizzle over cake. Remove pan. Serve warm.