Cranberry Upside-Down Cake with Cognac Cream

Cranberry Upside-Down Cake with Cognac Cream
Photo by Randy Mayor

Ingredients

  • 1 (12-ounce) package fresh cranberries
  • ¼ cup chopped pecans, toasted
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1 tablespoon cognac
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • + 9 more ingredients
    • 2 large egg yolks
    • ½ cup fat-free milk
    • 1 teaspoon vanilla extract
    • 1 cup frozen fat-free whipped topping, thawed
    • 1 1/3 cups all-purpose flour
    • 3 tablespoons butter, softened
    • 2 tablespoons butter, melted
    • Cooking spray
    • 1 ½ teaspoons baking powder

Preheat oven to 350°. 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 p...

View full recipe at My Recipes

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