Upside-Down Cranberry-Ginger Cake

Upside-Down Cranberry-Ginger Cake Recipe
Becky Luigart-Stayner

Yield:

10 servings (serving size: 1 wedge and about 1 tablespoon whipped topping)

Recipe from

Cooking Light

Nutritional Information

Calories 312
Caloriesfromfat 23 %
Fat 8 g
Satfat 4.7 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 3.8 g
Carbohydrate 57.3 g
Fiber 2 g
Cholesterol 59 mg
Iron 1.5 mg
Sodium 185 mg
Calcium 96 mg

Ingredients

Cooking spray
3/4 cup packed light brown sugar
2 tablespoons butter
1 1/2 tablespoons grated peeled fresh ginger
3 cups fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1 cup granulated sugar
2 large egg yolks
1/2 cup fat-free milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup frozen fat-free whipped topping, thawed

Preparation

Preheat oven to 350°.

Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.

Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of cake pan; invert cake onto plate. Top each serving with whipped topping.

Note:

December 2004
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