Chef Jamie's Pecan Cranberry Upside-Down Cake

Chef Jamie says: This twist on Pecan Pie is delectable served with Bourbon Whipped Cream

November 16, 2012

Chef Jamie says: This twist on Pecan Pie is delectable served with Bourbon Whipped Cream.

Ingredients:
3 tablespoons unsalted butter
3/4 cup golden brown sugar
1 teaspoon ground cinnamon
1/4 cup honey
1 tablespoon boiling water
1 cup whole pecans, toasted
1/2 cup dried cranberries
1 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, separated
3/4 cup granulated sugar
1/2 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
Bourbon Whipped Cream (recipe below)
 
 
Directions:
Preheat the oven to 325°F.  
Lightly grease a 9-inch round cake pan.

Combine the butter, brown sugar, cinnamon, honey and boiling water in a large saucepan.  
Bring the mixture to a simmer and cook for 2 minutes. Place the pecans and cranberries in the bottom of the cake pan. Pour over the hot syrup.  

In a mixing bowl, whisk together the flour, nutmeg, baking powder and salt.  
Beat the yolks in a large bowl until light. Gradually beat in the sugar. 
Alternately add the flour mixture and milk to the egg yolk mixture, mixing well between additions and ending with the flour. Fold in the vanilla extract and set the batter aside.

With a clean whisk or mixer, beat the egg whites to the soft-peak stage. Fold a spoonful of the beaten whites into the batter, then fold in the rest. 
Pour the batter evenly into the cake pan. Bake until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.

Remove the cake from the oven and let the cake cool in the pan for 10 minutes.  
Run a knife around the edge of the cake to loosen it, place a plate on top of the cake and invert the pan carefully to unmold the cake. 
Serve warm or at room temperature with Bourbon Whipped Cream.

Bourbon Whipped Cream Ingredients:
1 cup very cold heavy cream
3 tablespoons sugar
2 tablespoons bourbon
 
Directions:
Using a mixer to whip the cream until frothy.  
Add 1 tablespoon of the sugar and beat until the cream is thick, then add the remaining sugar and bourbon and whip until the cream holds stiff peaks.
 
Jamie Gwen is a Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author.For the past 13 years, she has brought the best to radio with her weekly Live Radio Show filled with delicious conversation, heard every Sunday from 8:00am to 10:00am on KFWB News Talk 980 in Southern California and heard worldwide on iTunes and the Internet.

Jamie can also be heard on Martha Stewart Living Radio on Sirius/XM and she can be seen stirring up something delicious on television shows and in print nationwide.

Jamie’s most recent cookbook entitled “Good Food For Good Times 2” is now available as an eBook and has been featured on Emeril Live, Martha Stewart and QVC. She is a graduate of The Culinary Institute of America and her website, www.chefjamie.com, is a scrumptious resource for food lovers everywhere.

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