Cranberry Upside-Down Cake
I serve this dessert on Christmas Eve, warm with my mom's butter sauce. Of course, it then loses its 'cooking light' status...but it is only once a year, and SO worth it!"This delicious dessert is wonderful as a stand alone, but I choose to raise it to another level by serving it with my mom's warm butter sauce. Iit is a fun recipe to make...and it is so lovely to serve. Works well as a 'petite' serving...so though the cake is made in an 8 x 8, it can still serve a good sized group. (Butter sauce recipe is posted in my recipe for Cranberry Cake w/ Butter Sauce) " - momcherie
Yield: 10 Servings Ready in 1 hours, 30 minutes
favorite of 20 people 7 people want to try
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|2 tablespoonsbutter; melted|
|1/2 cuppacked brown sugar|
|1/4 cupchopped pecans; toasted|
|1 (12-ounce) packagefresh cranberries|
|1 1/3 cupsall-purpose flour|
|1 1/2 teaspoonsbaking powder|
|3/4 cupgranulated sugar|
|3 tablespoonsbutter; softened|
|2 largeegg yolks|
|1 teaspoonvanilla extract|
|1/2 cupfat-free milk|
|2 largeegg whites|
Cranberry Upside-Down Cake Preparation
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(F) 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. 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(F) 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.
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