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
- 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, room temperature, separated
- 1/3 cup orange juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1. 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.
- 2. 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 cranberry mixture in skillet. Bake at 375° until a toothpick inserted in center comes out clean, about 30 minutes . Cool 5 minutes in skillet; invert onto large serving plate. Serve warm.
1 piece: 413 calories, 15g fat (7g saturated fat), 88mg cholesterol, 221mg sodium, 68g carbohydrate (51g sugars, 2g fiber), 4g protein.
Dec 5, 2015
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