?

Log in

Previous Entry | Next Entry

baking

Instead of writing for part of this morning, in the oven is
Upside-down cranberry ginger cake from Cooking Light

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

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.


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

NUTRITION PER SERVING
CALORIES 312(23% from fat); FAT 8g (sat 4.7g,mono 2.2g,poly 0.5g); PROTEIN 3.8g; CHOLESTEROL 59mg; CALCIUM 96mg; SODIUM 185mg; FIBER 2g; IRON 1.5mg; CARBOHYDRATE 57.3g
*note: I used 2% milk instead of fat free*

This is for Thanksgiving so it will not be eaten for a few days. Anyone think I should refrigerate this until Thursday?

Tags:

Comments

( 5 notes — grab a pen )
agreenbunny
Nov. 21st, 2006 07:43 pm (UTC)
No idea, but it sounds fabulous!
kissmary
Nov. 21st, 2006 08:10 pm (UTC)
like the new icon!
duckmonster
Nov. 21st, 2006 07:48 pm (UTC)
I'm generally a fan of refrigeration.

This sounds good. I might try to make it, too!

(I hope LJ lets me post the comment, this time.)
kissmary
Nov. 21st, 2006 08:12 pm (UTC)
It wasn't too hard to make by myself, but make sure your cake pan can be used on the stove top, if you make it. It smelled so good at home.
mkincaid
Nov. 21st, 2006 08:56 pm (UTC)
It sounds great, but can you wait?

Really, I bet the flavors will be great after sitting a few days.
( 5 notes — grab a pen )