Cranberry Pecan Upside-Down Cake
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside-down cake—I just changed a few things around! It keeps and travels well, so it’s perfect for taking to church dinners. And we love to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina
Total TimePrep: 20 min. Bake: 30 min.
- 1/2 cup butter, cubed
- 2 cups sugar, divided
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/2 cup coarsely chopped pecans
- 3 large 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 a toothpick inserted in center comes out clean. Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
Nutrition Facts1 piece: 413 calories, 15g fat (7g saturated fat), 88mg cholesterol, 221mg sodium, 68g carbohydrate (51g sugars, 2g fiber), 4g protein.
Originally published as Cranberry Upside-Down Cake in Country Woman September/October 1992
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