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Cranberry Upside-Down Cake with Cognac Cream

Source of Recipe


Cooking Light-11/01






List of Ingredients



• 2 Tablespoons Butter, Melted
  
• Cooking Spray
  
• 1/2 Cup Packed Brown Sugar
  
• 1/2 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
  
• 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
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Pour melted butter into a 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 a knife. Combine flour, baking powder and salt; stir with a whisk.
   
   
4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg yolks, one 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 soft 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.
   
   
8. Yield: 9 servings (serving size: 1 cake piece and about 2 tablespoons cognac cream). 316 cal, 10.2g fat, 4.3g pro, 51.7g carb, 2.4g fiber, 65mg chol, 1.5mg iron, 210mg sod, 88mg calc.