Cranberry Upside-Down Cake
Source of Recipe
CopyKat
List of Ingredients
cooking spray
5 Tbsp. butter, softened
1/2 C brown sugar, packed
1/4 C chopped pecans, toasted
12 oz. fresh cranberries
1-1/3 C all-purpose flour
1-1/2 tsp. baking powder
1/8 tsp. salt
3/4 C granulated sugar
2 large eggs
1 tsp. vanilla
1/2 C milk
1 C Cool-Whip, thawed
1 Tbsp. cognac
Recipe
Preheat oven to 350 F.
Coat 8" square baking pan with cooking spray.
Melt 2 Tbsp. butter; pour into prepared baking pan; sprinkle with brown sugar.
Bake for 2 minutes; remove from oven; top with pecans and cranberries.
In mixing bowl, combine flour, baking powder, and salt; stir with whisk.
In large bowl of electric mixer, cream granulated sugar and remaining butter on medium speed until well blended; add egg yolks, one at a time, beating well after each addition; stir in vanilla; add flour mixture and milk alternately, beginning and ending with flour mixture, mix well after each addition.
In medium bowl of electric mixer (using clean, dry beaters), beat egg whites on high speed until stiff peaks form; fold into cake batter.
Pour batter into baking pan over cranberries.
Bake for 45 minutes; cool in pan for 5 minutes on wire rack; loosen edges of cake; invert cake onto serving plate.
Combine Cool-Whip and cognac; serve with warm cake.
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