From our favorite Chef: Cranberry-Ginger Upside-Down Cake

How delicious does Nourish Chef Stephanie Ito's cake look. Here's what she's got to say about it.

Two years ago for my mom’s family Christmas, I made this cake – one of my favorite fall/winter cakes. It is really hard to get anyone in my family to try a dessert that is not a pie, but at the end of the day this cake was gone, as were about four assorted pies.

This cake requires a couple of bowls and a hand- (or stand-) mixer to whip the egg whites into stiff peaks. When you fold the fluffy egg whites into the rich vanilla batter, it gives the cake a bit of a lift – making it much lighter than it would be otherwise. Despite the extra dishes to do, this cake is worth it! It is perfect for the December/January holidays, especially with its dark-red cranberry-studded top.

The lovely soft cake serves as a pillow for the caramelized cranberries and ginger on top of the cake (or on the bottom while it is in the oven). The cranberries and brown sugar and ginger turn into a jammy sort of layer, still slightly tart to contrast with the sweet cake. And even better, the recipe is originally from Cooking Light magazine, so it shouldn’t contribute (at least not TOO much) to holiday weight gain.

I made this cake again last night (I make it at least once a year around this time) and served it to friends. Fortunately for me, it makes a pretty generously-sized cake, because I can’t wait to have a piece again tonight for dessert, maybe warmed up for a few seconds in the microwave. Even better!

Happy Holidays!!

Cranberry-Ginger Upside-Down Cake

Cooking spray
3/4 cup packed light brown sugar
2 tablespoons butter
1 1/2 tablespoons grated peeled fresh ginger
3 cups fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1 cup granulated sugar
2 large egg yolks
1/2 cup fat-free milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 350°.

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. Remove from heat; arrange cranberries on top of brown sugar mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt. 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. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix after each addition. Beat in vanilla.

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. 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. Place a plate upside down on top of cake pan; invert cake onto plate.