Here is a seasonal winter recipe for when fresh cranberries are easily available. This recipe creates a moist cake with a sweet and tart cranberry topping. I would recommend this cake for either dessert, or breakfast with a cup of tea or coffee. Delicious!
Cranberry-Ginger Upside Down Cake (recipe from Cooking Light)
3/4 cup light brown sugar
2 tbsp butter
1 1/2 tbsp grated peeled fresh ginger
3 cups fresh cranberries (1 bag)
1 1/2 cups flour (6.75 oz)
2 tsp baking powder
1/4 tsp salt
1/4 cup butter-softened
1 cup sugar
2 large egg yolks
1/2 cup fat free milk
1 tsp vanilla
2 large egg whites
1/4 tsp cream of tarter
2/3 cup whipped cream-optional
1. Preheat oven to 350 degrees F.
2. Heat a 9" round cake pan over medium heat and coat the pan with cooking spray. Add in brown sugar and 2 tbsp of butter, stir until melted. Stir in ginger; cook 1 min. Remove from heat and arrange cranberries on top of sugar mixture. Set aside.
3. Combine flour, baking powder and salt in a bowl.
4. In a stand mixer, or using a hand held mixer, beat 1/4 of butter and 1 cup of sugar until fluffy. Add in egg yolks one at a time; beating well after each addition. Add in flour mixture and 1/2 cup of milk alternately into butter mixture, ending with flour mixture. Beat in vanilla. Pour batter into a large bowl.
5. In a stand mixer, or using a hand held mixer, beat egg whites and cream of tarter until stiff peaks form. Gently fold egg whites into batter until fully combined. Pour the batter over the cranberries in prepared pan.
6. Bake cake at 350 degrees F for 55 minutes or until a toothpick comes out clean when inserted into the center. Cool in pan for 15 mins, run a knife around the outside of the cake. Place a plate upside down on top of cake pan; invert cake onto plate.
7. Top each serving with whipped cream, if desired.