Upside-Down Cranberry-Ginger Cake Recipe

Name: Upside-Down Cranberry-Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

839

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cooking spray, 3/4 cup packed light brown sugar, 2 tablespoons butter, 1 1/2 tablespoons grated peeled fresh ginger, and more.

Yes, Upside-Down Cranberry-Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside-Down Cranberry-Ginger Cake

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