Cranberry Upside-Down Cake

This recipe is a little different from others with the same name. Canned whole cranberry sauce is used.

• Ready In: 40 mins
• Serves: 10

Ingredients

• 1⁄2 cup butter
• 2  cups sugar, divided
• 16  ounces whole berry cranberry sauce
• 1⁄2 pecans, coarsely chopped
• 3  eggs, separated
• 1⁄3 cup  orange juice
• 1  cup flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt

Directions

1. Melt butter in a 10-inch skillet.
2. Add 1 cup sugar and stir 3 minutes over medium heat.
3. Remove from heat.
4. Spoon cranberry sauce over butter mixture; sprinkle with pecans.
5. Set aside.
6. In a mixing bowl , beat egg yolks until foamy.
7. Gradually add remaining 1 cup sugar; beat well.
8. Blend in orange juice.
9. Combine flour, baking powder, and salt.
10. Add to egg mixture.
11. Beat egg whites until stiff; fold into batter.
12. Carefully spoon over topping in skillet.
13. Bake at 375F for 30 minutes or until cake test done.
14. Cool 5 minutes in skillet; invert onto large serving plate.
15. Serve warm.