Cranberry Upside-Down Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This recipe is a little different from others with the same name. Canned whole cranberry sauce is used. Ingredients:
1/2 cup butter |
2 cups sugar, divided |
16 ounces whole berry cranberry sauce |
1/2 pecans, coarsely chopped |
3 eggs, separated |
1/3 cup orange juice |
1 cup flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Melt butter in a 10-inch skillet.
2. Add 1 cup sugar and stir 3 minutes over medium heat.
3. Remove from heat.
4. Spoon cranberry sauce over butter mixture; sprinkle with pecans.
5. Set aside.
6. In a mixing bowl , beat egg yolks until foamy.
7. Gradually add remaining 1 cup sugar; beat well.
8. Blend in orange juice.
9. Combine flour, baking powder, and salt.
10. Add to egg mixture.
11. Beat egg whites until stiff; fold into batter.
12. Carefully spoon over topping in skillet.
13. Bake at 375F for 30 minutes or until cake test done.
14. Cool 5 minutes in skillet; invert onto large serving plate.
15. Serve warm.
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