Upside-Down Cranberry-Ginger Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
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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