Upside down cranberry ginger cake
#348647 - 08/01/09 07:13 AM
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LindaLouise
Reged: 07/20/03
Posts: 75
Loc: Toronto, Canada
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I've been wanting to try this recipe from the Recipe Exchange for some time, but I think there's a typo . . . Wanted to be sure before I try it. It was posted by Little Minnie (are you still around?) in '04 (!). It calls for no egg yolks in the ingredients, but asks for them in the cooking directions. I'm thinking she meant not to use egg yolks but to substitute the 2 egg whites she mentions at one point in the ingredients.
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The original recipe was from Cooking Light (like most of my recipes) so I am just reposting it as it appears on cookinglight.com You'll see the 2 egg whites was originally 2 egg yolks.
Hope this helps.
Upside-Down Cranberry-Ginger Cake
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)
CALORIES 312 (23% from fat); FAT 8g (sat 4.7g,mono 2.2g,poly 0.5g); IRON 1.5mg; CHOLESTEROL 59mg; CALCIUM 96mg; CARBOHYDRATE 57.3g; SODIUM 185mg; PROTEIN 3.8g; FIBER 2g
Cooking Light, DECEMBER 2004
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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