Cranberry Upside-Down Cake With Cognac Cream

• 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 350u0b0.
2. Pour melted butter into an 8-inch square baking pan coated with cooking spray; sprinkle with brown sugar. Bake at 350u0b0 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 350u0b0 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.

butter, cooking spray, brown sugar, pecans, fresh cranberries, flour, baking powder, salt, sugar, butter, egg yolks, vanilla, milk, egg whites, cognac

Taken from www.myrecipes.com/recipe/cranberry-upside-down-cake-with-cognac-cream (may not work)