Upside-Down Cranberry Crunch |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
Carol Miller of Northumberland, New York notes. When celebrating special occasions with friends, I often serve this sweet-tart dessert. Ingredients:
3 cups fresh or frozen cranberries, thawed |
1-3/4 cups sugar, divided |
1/2 cup chopped pecans |
2 eggs |
1/2 cup butter, melted |
1 cup king arthur unbleached all-purpose flour |
whipped cream or vanilla ice cream |
Directions:
1. Place the cranberries in a greased 8-in. square baking dish. Sprinkle with 3/4 cup sugar and pecans.
2. In a small bowl, beat the eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture.
3. Bake at 325° for 1 hour or until a toothpick inserted near the center of cake comes out clean. Run knife around edges of dish; immediately invert onto a serving plate. Serve warm with whipped cream or ice cream. Yield: 8 servings.
|
|