Cherry-Ginger Upside-Down Cake

Cherries take center stage in this elegant low-fat cake that's flavored with both crystallized and ground ginger.

Recipe from Diabetic Living
Ingredients
  • 1 1/2  cups frozen unsweetened pitted dark sweet cherries, thawed and drained
  • 1 1/4  cups all-purpose flour
  • 2/3  cup white whole wheat flour or all-purpose flour
  • 2 - 3   teaspoons finely chopped crystallized ginger
  • 1 1/2  teaspoons baking powder
  • 1/2  teaspoon ground ginger
  • 1/4  teaspoon salt
  • 3/4  cup fat-free milk
  • 1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/2  cup packed brown sugar or brown sugar substitute blend* equivalent to 1/2 cup packed brown sugar
  • 1/4  cup canola oil
  •  Powdered sugar (optional)
  •  Chopped crystallized ginger (optional)
  •  Fresh mint leaves (optional)
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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:
1. 
Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar.
*Sugar Substitutes:
1. 
PER SERVING WITH SUBSTITUTE: same as above, except 184 cal., 125 mg sodium, 28 g carb.
*Sugar Substitutes:
1. 
Daily Values: 4% calcium

nutrition information

Per Serving: cal. (kcal) 201, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 0, carb. (g) 34, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 15, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 128, Potassium (mg) 89, calcium (mg) 50.48, iron (mg) 1.26, Other Carb () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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