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)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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

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.

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.

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.

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

Note:

November 2001