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Cranberry Upside Down Cake with Cognac Cream
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Brief Description
Filled with cranberry flavor and topped off with cognac infused whipping cream for a delightful treat.
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Main Ingredient
cranberries
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Category: Cakes
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Cuisine: Southern
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Prep Time: 30 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: DeviTitus
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Posted On: Jan 13, 2019
Number of Servings:
Ingredients:
- 2 tablespoons - butter melted
- - cooking spray
- 1/2 cups - packed brown sugar
- 1/4 cups - chopped pecans toasted
- 1 packages - 12 oz. fresh cranberries
- 1 1/3 cups - all-purpose flour
- 1 1/2 teaspoons - baking powder
- 1/8 teaspoons - salt
- 3/4 cups - granulated sugar
- 3 tablespoons - butter softened
- 2 - large egg yolks
- 1 teaspoons - vanilla extract
- 1/2 cups - fat-free milk
- 2 - large egg whites
- 1 cups - frozen fat-free whipped topping (or preferably, homemade) thawed
- 1 tablespoons - cognac
Directions:
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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