Cranberry Upside-Down Cake with Cognac Cream

Yield: 9 servings (serving size: 1 cake piece and about 2 tablespoons cognac cream)

Ingredients

• 2  tablespoons  butter, melted
• Cooking spray
• 1/2  cup  packed brown sugar
• 1/4  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

Preparation

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 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° 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.

Nutritional Information

Calories:

316 (29% from fat)

Fat:

10.2g (sat 4.6g,mono 3.7g,poly 1.2g)

Protein:

4.3g

Carbohydrate:

51.7g

Fiber:

2.4g

Cholesterol:

65mg

Iron:

1.5mg

Sodium:

210mg

Calcium:

88mg