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Cranberry Upside-Down Cake with Cognac Cream

Randy Mayor; Lydia DeGaris-Pursell
Yield 9 servings (serving size: 1 cake piece and about 2 tablespoons cognac cream)

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

Nutrition Information

  • calories 316
  • caloriesfromfat 29 %
  • fat 10.2 g
  • satfat 4.6 g
  • monofat 3.7 g
  • polyfat 1.2 g
  • protein 4.3 g
  • carbohydrate 51.7 g
  • fiber 2.4 g
  • cholesterol 65 mg
  • iron 1.5 mg
  • sodium 210 mg
  • calcium 88 mg

How to Make It

  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.