At our house, cranberries rate as a favorite. I made this dessert for the first time just last fall. It started out as a pineapple upside-down cake—I just changed a few things around! It keeps well and travels well, so it’s great for taking to church dinners. And we love to share it with our son and two grandchildren. —Doris Heath, Franklin, North Carolina
Recommended: 24 Upside-Down Desserts
- 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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Reviewed Dec. 5, 2015