Holiday Upside-Down Cranberry Cake
- Yield: 8 servings
I live on Cape Cod, Massachusetts where cranberries are our industry. I have won 3 ribbons for this recipe in my home town in Harwich —1st place in breads and muffins,1st place in pies and cakes and "best in show" ribbon. I make this cake every holiday for family and friends.—Valerie L. Petter, Harwich, Mass.
- 3/4cup packed light brown sugar
- 2tablespoons butter
- 1 1/2tablespoons grated peeled fresh ginger
- 3cups fresh cranberries
- 1 1/2cups all-purpose flour
- 2teaspoons baking powder
- 1/4teaspoon salt
- 1/4cup butter, softened
- 1cup granulated sugar
- 2 large egg yolks
- 1/2cup fat-free milk
- 1teaspoon vanilla extract
- 2 large egg whites
- 1/4teaspoon cream of tartar
- 2/3cup whipped cream or frozen fat-free whipped topping, thawed
- Preheat oven to 350F.
- Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. (Note: Do not use a springform pan.) Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook about 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.
- Combine flour, baking powder and salt. Set aside.
- Combine 1/4 cup butter and 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, beating after each addition. Beat in vanilla.
- Beat egg whites and cream of tartar with a mixer until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in cake pan.
- Bake 55 minutes, or until a wooden pick inserted in center comes out clean.
- Top each serving with whipped cream or topping.