Posted by Cookie on October 22, 2001 at 19:08:04:
Cranberry Upside-Down Cake
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Prep 35 minutes
Bake 1 hour to 1 hour 10 minutes
This is an easy-to-prepare holiday dessert or brunch cake. Use unthawed frozen cranberries to save time.
3/4 cup butter or margarine (1 1/2 sticks), softened
2/3 cup packed light brown sugar
2 cups fresh or frozen cranberries
1/2 cup pecans, coarsely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
1. Preheat oven to 350 degrees. Line inside of 9-inch springform pan with foil. Grease foil. Melt 1/4 cup butter and pour into pan; tilt to coat bottom evenly. Sprinkle with brown sugar. Sprinkle with cranberries and pecans, spreading cranberries evenly. In medium bowl, stir together flour and baking powder.
2. In small bowl, with mixer at medium speed, beat egg whites until foamy. Increase speed to medium-high and beat until soft peaks form when beaters are lifted. Gradually beat in 1/4 cup granulated sugar and beat until stiff peaks form when beaters are lifted.
3. In large bowl, with mixer at low speed, beat remaining 1/2 cup butter and remaining 3/4 cup granulated sugar until blended. Increase speed to medium; beat 2 minutes or until fluffy. Beat in egg yolks until well blended. Beat in vanilla.
4. Reduce speed to low. Beat in flour mixture alternately with milk just until blended. Stir in 1 large spoonful of beaten egg whites. In two additions, fold in remaining whites just until blended.
5. Turn batter into prepared pan and spread evenly. Bake 1 hour to 1 hour 10 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 15 minutes. Invert cake onto cake plate, and remove sides of pan and foil. Cool completely. Makes 12 servings.
Each serving: About 340 calories, 4 g protein, 45 g carbohydrate, 17 g total fat (8 g saturated), 1 g fiber, 86 mg cholesterol, 225 mg sodium.
From "Good Housekeeping Baking"
from the editors of Good Housekeeping
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