Upside-Down Cranberry-Ginger Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 cup butter softened
• 2 tablespoons butter 
• 3 cups cranberries fresh
• 0.3 teaspoon cream of tartar 
• 2 large egg whites 
• 2 large egg yolks 
• 0.5 cup milk fat-free
• 1.5 cups flour all-purpose
• 1.5 tablespoons ginger fresh grated peeled
• 1 cup granulated sugar 
• 0.8 cup brown sugar light packed
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 0.7 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray.
3. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly.
4. Remove from heat; arrange cranberries on top of brown sugar mixture.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, baking powder, and salt.
7. Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy.
8. Add egg yolks, 1 at a time, beating well after each addition.
9. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.
10. Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in prepared pan.
11. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; run a knife around outside edge.
12. Place a plate upside down on top of cake pan; invert cake onto plate. Top each serving with whipped topping.