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Cranberry Upside-Down Cake with Cognac C

Source of Recipe

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List of 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




Recipe


INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake at 350 degrees 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 degrees 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.



NUTRITIONAL INFO:
CALORIES 316 (29% from fat); FAT 10.2g (sat 4.6g, mono 3.7g, poly 1.2g); PROTEIN 4.3g; CARB 51.7g; FIBER 2.4g; CHOL 65mg; IRON 1.5mg; SODIUM 210mg; CALC 88mg

YIELD:
9 servings (serving size: 1 cake piece and about 2 tablespoons cognac cream)