Cherry-Ginger Upside-Down Cake
Cherries take center stage in this elegant low-fat cake that's flavored with both crystallized and ground ginger.
Ingredients
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1-1/2 cups frozen unsweetened pitted dark sweet cherries, thawed and drained
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1-1/4 cups all-purpose flour
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2/3 cup white whole wheat flour or all-purpose flour
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2 to 3 teaspoons finely chopped crystallized ginger
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1-1/2 teaspoons baking powder
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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3/4 cup fat-free milk
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1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
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1/2 cup packed brown sugar or brown sugar substitute blend* equivalent to 1/2 cup packed brown sugar
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1/4 cup canola oil
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Powdered sugar (optional)
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Chopped crystallized ginger (optional)
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Fresh mint leaves (optional)
Directions
1.
Preheat oven to 350 degrees F. Lightly grease a 9x1-1/2-inch round cake pan. Line bottom of pan with parchment paper and lightly grease the paper. Arrange cherries in bottom of the cake pan; set side. In a large bowl, stir together all-purpose flour, whole wheat flour, 2 to 3 teaspoons crystallized ginger, baking powder, ground ginger, and salt. Set aside.
2.
In a medium bowl, whisk together milk, eggs, brown sugar, and oil. Add egg mixture all at once to flour mixture; stir just until combined. Spoon batter into prepared pan over cherries, spreading evenly.
3.
Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes. Run a small knife around the edge of the pan to loosen side of cake. Invert cake onto a serving plate. Remove parchment paper.
4.
If desired, sprinkle warm cake with powdered sugar, additional crystallized ginger, and/or mint leaves just before serving.
Sugar Substitutes
Choose Splenda Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar.PER SERVING WITH SUBSTITUTE: same as above, except 184 cal., 125 mg sodium, 28 g carb. Daily Values: 4% calcium
Nutrition information
Calories 201, Total Fat 6 g, Saturated Fat 0 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 0 mg, Sodium 128 mg, Carbohydrate 34 g, Total Sugar 15 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 5%, Iron 7%. Exchanges: Other Carbohydrate 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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