Cranberry Upside-Down Cake with Cognac Cream

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 cup brown sugar packed
• 2 tablespoons butter melted
• 3 tablespoons butter softened
• 1 tablespoon cognac 
• 12 ounce cranberries fresh
• 2 large egg whites 
• 2 large egg yolks 
• 0.5 cup milk fat-free
• 1.3 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.3 cup pecans toasted chopped
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar.
3. Bake at 350 for 2 minutes.
4. Remove from oven, and top with pecans and cranberries.
5. Lightly spoon flour into dry measuring cups; level with knife.
6. Combine flour, baking powder, and salt in a bowl; stir with whisk.
7. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
8. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla.
9. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters; fold into batter.
10. Spread batter over cranberries.
11. Bake at 350 for 45 minutes. Cool in pan for 5 minutes on a wire rack. Loosen edges of cake with a sharp knife.
12. Place a plate upside down on top of cake pan; invert onto plate.
13. Combine whipped topping and cognac, and serve with warm cake.