|Home > Nutrition > Healthy Recipes > Cranberry Cake|
Nutrition Information:Calories: 191
Protein: 4 g
Carbs: 36 g
Fat: 5 g
Saturated Fat: 3 g
Sodium: 425 mg
Fiber: 2 g
|1||Preheat oven to 350°.|
|2||Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly.|
|3||Remove from heat; arrange cranberries on top of brown sugar mixture.|
|4||Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt.|
|5||Combine 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition.|
|6||Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.|
|7||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.|
|8||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.|
|9||Place a plate upside down on top of cake pan; invert cake onto plate. Top each serving with whipped topping.|
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Category: Breakfast Idea
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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