Upside-Down Cranberry-Ginger Cake

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

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.

Nutritional Information

Calories:

312 (23% from fat)

Fat:

8g (sat 4.7g,mono 2.2g,poly 0.5g)

Protein:

3.8g

Carbohydrate:

57.3g

Fiber:

2g

Cholesterol:

59mg

Iron:

1.5mg

Sodium:

185mg

Calcium:

96mg