Recipe Detail

Cranberry Upside Down Cake with Cognac Cream

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  1. 2 tablespoons - butter melted
  2. - cooking spray
  3. 1/2 cups - packed brown sugar
  4. 1/4 cups - chopped pecans toasted
  5. 1 packages - 12 oz. fresh cranberries
  6. 1 1/3 cups - all-purpose flour
  7. 1 1/2 teaspoons - baking powder
  8. 1/8 teaspoons - salt
  9. 3/4 cups - granulated sugar
  10. 3 tablespoons - butter softened
  11. 2 - large egg yolks
  12. 1 teaspoons - vanilla extract
  13. 1/2 cups - fat-free milk
  14. 2 - large egg whites
  15. 1 cups - frozen fat-free whipped topping (or preferably, homemade) thawed
  16. 1 tablespoons - cognac


Preheat oven to 350° F.

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.

Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a bowl; stir with whisk.

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.

Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition.

In a separate bowl, beat the egg whites with a mixer at high speed until stiff peaks form (using clean, dry beaters); fold into batter.

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.

Combine whipped topping and cognac, and serve with warm cake.


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