Cranberry Upside Down Cake

Cranberry Upside Down Cake

Cranberries and pecans provide a wonderful addition to this upside down cake - a perfect homemade dessert.

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

8

servings

1/2
cup butter or margarine
1
cup packed brown sugar
2
cups fresh or frozen (thawed) cranberries
1
cup chopped pecans
3
egg yolks
1
cup granulated sugar
1
cup Gold Medal® all-purpose flour
1
teaspoon baking powder
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
cup orange juice
1
teaspoon vanilla
1
teaspoon grated orange peel
2
egg whites
1/4
teaspoon cream of tartar
  1. Heat oven to 350°F. In 10-inch cast-iron skillet, melt butter over low heat. Sprinkle brown sugar, cranberries and pecans in skillet. Remove from heat.
  2. In large bowl, beat egg yolks with electric mixer on high speed until thick and pale. Gradually beat in granulated sugar. In small bowl, mix flour, baking powder, cinnamon and salt. On low speed, beat flour mixture into sugar mixture alternately with orange juice, beating after each addition just until smooth. Beat in vanilla and orange peel.
  3. In small bowl, beat egg whites and cream of tartar with electric mixer on high speed just until stiff peaks form. Fold into batter. Pour into skillet.
  4. Bake 45 to 50 minutes or until center is set. Cool 5 minutes. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so cranberry mixture can drizzle over cake. Remove pan. Serve warm.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • Total Fat 23g
      • (Saturated Fat 9g,),
    • Sodium 260mg;
    • Total Carbohydrate 70g
      • (Dietary Fiber 3g,
    • Protein 4g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 3 1/2 Other Carbohydrate;
      • 4 1/2 Fat;
      Carbohydrate Choices:
      • 4 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.