Upside-Down Cranberry-Ginger Cake - Recipe Contest Winner
Protein: 4 g
Carbs: 36 g
Fat: 5 g
Saturated Fat: 3 g
Sodium: 425 mg
Fiber: 2 g
Today's feature recipe is the winner of November's Creative Cook Contest! We hope you'll enjoy this as much as us. Congrats to Diet.com Member Dillingaf30!
3/4 cup packed light brown sugar* (or Splenda Brown Sugar Baking Blend)
2 tablespoons butter (or light, trans-free spread*)
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 (or light, trans-free spread*)
1 cup granulated sugar (or Splenda Granular*)
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 or fat-free whipped cream
*Used in nutritional analysis
||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.