Saturday, November 6, 2010

Cranberry Upside-Down Cake

Another good one adapted from "Cooking Light"

serves 12 (6 points +)
⅓ c. packed brown sugar
2 T. light butter
6 oz. fresh cranberries

1-½ c. flour
2 tsp. baking soda
1 c. sugar
½ c. light butter, softened
2 egg yolks
1 tsp. vanilla
½ c. skim milk
2 egg whites

Preheat oven to 350 and spray a 9" round cake pan with cooking spray.
Heat brown sugar and 2 T. butter in a small saucepan. Cook until butter melts and sugar dissolves. Pour sugar mixture into cake pan and tilt to coat the bottom of the pan. Sprinkle evenly with cranberries.
To prepare cake, mix flour, baking powder and salt  in a small bowl.

Place sugar and butter in a large bowl. Beat until light and fluffy. add egg yolks, beating well. Beat in vanilla. Fold flour mixture into sugar mixture, alternately with milk, beginning and ending with flour mixture.
Beat egg whites with a mixer until stiff peaks form. Fold into batter. Spoon batter over cranberries, spreading evenly. Bake at 350 for 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen cake from sides of pan and invert onto a serving dish. Serve warm.

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