posted by Terrytx 10-29-101 12:42 PM
* Exported from MasterCook *
Cranberry Upside-down Cake With Cognac Cream++
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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2 Tablespoons Butter, Melted
Cooking Spray
1/2 Cup Packed Brown Sugar
1/2 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
Preheat oven to 350 degrees.
Pour melted butter into a 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 a knife. Combine flour, baking powder and salt; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg yolks, one 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.
Beat the egg whites with a mixer at high speed until soft 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.
Yield: 9 servings (serving size: 1 cake piece and about 2 tablespoons cognac cream). 316 cal, 10.2g fat, 4.3g pro, 51.7g carb, 2.4g fiber, 65mg chol, 1.5mg iron, 210mg sod, 88mg calc.
Source: Cooking Light-11/01