Upside-Down Cranberry-Ginger Cake

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

1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.