Upside-Down Cranberry-Ginger Cake

Becky Luigart-Stayner

Yield: 10 servings (serving size: 1 wedge and about 1 tablespoon whipped topping)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 23%
  • Fat: 8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 57.3g
  • Fiber: 2g
  • Cholesterol: 59mg
  • Iron: 1.5mg
  • Sodium: 185mg
  • Calcium: 96mg

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.
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