Cranberry Pecan Upside Down Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Meet the Cook: At our house, cranberries rate as a favorite. This dessert's one that I made for the first time just last fall. It started out as a pineapple upside-down cake - I simply changed a few things around! Because it keeps well and travels well, it's great for taking to church dinners. With our son grown (we have two grandchildren), my husband and I are retired. I enjoy gardening. Our 8 acres are 12 miles from the nearest town and a mile from the nearest neighbor. -Doris Heath, Bryson City, North Carolina Ingredients:
1/2 cup butter, cubed |
2 cups sugar, divided |
1 can (14 ounces) whole-berry cranberry sauce |
1/2 cup coarsely chopped pecans |
3 eggs, separated |
1/3 cup orange juice |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Melt butter in a 10-in. iron skillet. Add 1 cup sugar; cook and stir 3 minutes over medium heat. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside.
2. In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over topping in skillet. Bake at 375° about 30 minutes or until cake tests done. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm. Yield: 10 servings.
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