Cranberry Pecan Upside-Down Cake

  Desserts

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.

Cranberry Pecan Upside-Down Cake

Average Rating: 4.5

TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 10 servings.

Ingredients

  • 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

Instructions

  • 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.

Nutrition Facts

1 piece: 413 calories, 15g fat (7g saturated fat), 88mg cholesterol, 221mg sodium, 68g carbohydrate (51g sugars, 2g fiber), 4g protein.

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