Meet the Cook: At our house, cranberries rate as a favorite. This dessert's one that I made for the first time just last fall. It started out as a pineapple upside-down cake - I simply changed a few things around! Because it keeps well and travels well, it's great for taking to church dinners. With our son grown (we have two grandchildren), my husband and I are retired. I enjoy gardening. Our 8 acres are 12 miles from the nearest town and a mile from the nearest neighbor. -Doris Heath, Bryson City, North Carolina
- 1/2 cup butter, cubed
- 2 cups sugar, divided
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/2 cup coarsely chopped pecans
- 3 eggs, separated
- 1/3 cup orange juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Melt butter in a 10-in. iron skillet. Add 1 cup sugar; cook and stir 3 minutes over medium heat. Remove from heat. Spoon cranberry sauce over butter mixture; sprinkle pecans over all. Set aside.
- In a bowl, beat egg yolks until foamy. Gradually add remaining sugar; beat well. Blend in orange juice. Combine flour, baking powder and salt; add to egg mixture. Beat egg whites until stiff; fold into batter. Carefully spoon over topping in skillet. Bake at 375° about 30 minutes or until cake tests done. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm. Yield: 10 servings.
Originally published as Cranberry Upside-Down Cake in Country Woman September/October 1992, p33
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