Cranberry Cake


Nutrition amount per serving




  • 2 tablespoons butter, melted
  • Cooking spray
  • 1/2 cup packed brown sugar
  • 1/4 cup chopped pecans, toasted
  • 1 (12-ounce) package fresh cranberries
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 3 tablespoons butter, softened
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup fat-free milk
  • 2 large egg whites
  • 1 cup frozen fat-free whipped topping, thawed
  • 1 tablespoon cognac

    1. Preheat oven to 350°.
    2. Stream in melted butter into and 8-inch square baking pan coated with cooking spray; shower it with brown sugar. Let it baked for two minutes at 350o. Sprinkle toping with pecans and cranberries, after completely baked. Slowly add flour into measuring cup; level it with knife.
    3. Make mixture of flour, baking powder, and salt in a bowl, swirl it with whisk.
    4. Spoon flour mixture and milk alternatively to butter combination, beginning and ending with flour combination; swirl after each addition. Start beating egg whites with a mixer at high speed until peaks are stiff and fold it into the batter.
    5. Level the batter over cranberries. Let it bake for 45 minutes at 350o. Let it cool for 10 minute and make loose edges of cake with a sharp knife. Invert the cake onto plate. Mix whipped topping and cognac and serve it with warm cake.


9 servings (serving size: 1 cake piece and about 2 tablespoons cognac cream)