Upside-Down Cranberry-Ginger Cake

Upside-Down Cranberry-Ginger Cake
Photo by Becky Luigart-Stayner

Ingredients

  • 2 large egg whites
  • 2 tablespoons butter
  • ½ cup fat-free milk
  • 2/3 cup frozen fat-free whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 2 large egg yolks
  • ¼ teaspoon cream of tartar
  • + 9 more ingredients
    • ¾ cup packed light brown sugar
    • 1 ½ cups all-purpose flour
    • ¼ cup butter, softened
    • ¼ teaspoon salt
    • 2 teaspoons baking powder
    • 3 cups fresh cranberries
    • Cooking spray
    • 1 ½ tablespoons grated peeled fresh ginger
    • 1 cup granulated sugar

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. Lightl...

View full recipe at My Recipes

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