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Cranberry Upside-Down Cake with Cognac Cream

CarlCarl Kleinebecker
servings:Makes 9 servings

Ingredients

  • 2 tablespoons butter, melted
  • Cooking spray
  • 1/2 cup packed brown sugar
  • 1/4 cup chopped pecans, toasted
  • 1 (12-ounce) package fresh cranberries
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 tablespoons butter, softened
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup fat-free milk
  • 2 large egg whites
  • 1 cup frozen fat-free whipped topping, thawed
  • 1 tablespoon cognac
Cranberry Upside-Down Cake with Cognac Cream photo

directions

  • 1

    Preheat oven to 350°.

  • 2

    Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake at 350° for 2 minutes. Remove from oven, and top with pecans and cranberries.

  • 3

    Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a bowl; stir with whisk.

  • 4

    Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla.

  • 5

    Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters; fold into batter.

  • 6

    Spread batter over cranberries. Bake at 350° for 45 minutes. Cool in pan for 5 minutes on a wire rack. Loosen edges of cake with a sharp knife. Place a plate upside down on top of cake pan; invert onto plate.

  • 7

    Combine whipped topping and cognac, and serve with warm cake.

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