Cranberry Upside-Down Cake With Cognac Cream Recipe
Summary
Ingredients
| Butter | 1 Tablespoon, melted | |
| Cooking spray | ||
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Chopped pecans | 1/4 Cup (16 tbs), toasted | |
| Cranberries package | 1 | |
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Butter | 3 Tablespoon, softened | |
| Egg yolks | 2 Large | |
| Vanilla extract | 1 Teaspoon | |
| 1/2 cup fat-free milk | ||
| Egg whites | 2 Large | |
| 1 cup frozen fat-free whipped topping, thawed | ||
| Cognac | 1 Tablespoon | |
Directions
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,- 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 whisk.
4. Place granulated sugar and softened 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 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 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,- serve with warm cake.
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,- 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 whisk.
4. Place granulated sugar and softened 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 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 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,- serve with warm cake.
Chef
