Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter , melted

  2. Cooking spray

  3. 1/2 cup packed brown sugar

  4. 1/4 cup chopped pecan s, toasted

  5. 1 (12-ounce) package fresh cranberries

  6. 11/3 cups all-purpose flour

  7. 1 1/2 teaspoons baking powder

  8. teaspoon salt

  9. 3/4 cup granulated sugar

  10. 3 tablespoons butter , softened

  11. 2 large egg yolks

  12. 1 teaspoon vanilla extract

  13. 1/2 cup fat-free milk

  14. 2 large egg whites

  15. 1 cup frozen fat-free whipped topping , thawed

  16. 1 tablespoon cognac

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake at 350° for 2 minutes. Remove from oven, and top with pecans and cranberries.

  3. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking powder, and salt in a bowl; stir with whisk.

  4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla.

  5. 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.

  6. Spread batter over cranberries. Bake at 350° for 45 minutes. Cool in pan for 5 minutes on a wire rack. Loosen edges of cake with a sharp knife. Place a plate upside down on top of cake pan; invert onto plate.

  7. Combine whipped topping and cognac, and serve with warm cake.


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