Cranberry Upside Down Cake with Cognac Cream Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • Cognac Cream
  • 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.

    Brief Description

    Filled with cranberry flavor and topped off with cognac infused whipping cream for a delightful treat.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  Southern

    Prep Time: 30 min
    Cook Time: 45 min


    Cooking Light magazine

    Posted By:


    Posted On:

    January 13, 2019

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