Cranberry Upside-Down Cake with Cognac Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 |
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, 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° 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.
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