Title: Cranberry Upside-Down Cake
Categories: Cake
Yield: 10 Servings
| | | Butter; or non-stick vegetable oil |
| 2 | c | Cranberries |
| 1 3/4 | c | Sugar |
| 1/2 | c | Water |
| 1 | c | Cake flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | c | Applesauce |
| 1/4 | c | Thawed frozen nonfat egg substitute (equivalent to 1 egg) |
| 1/4 | c | Nonfat milk |
| 1/4 | c | Freshly squeezed orange juic |
| 1 | ts | Grated orange zest |
| 1/2 | ts | Vanilla |
| 1 | c | Low-fat whipped topping |
| 1 | tb | Orange liqueur |
Lightly butter bottom and sides of 9-inch round baking pan or spray with
non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water
in large saucepan. Bring to boil. Reduce heat and simmer until slightly
thickened to syrupy consistency, about 10 minutes. Pour into prepared pan.
Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar
and baking powder into large bowl. In another bowl stir applesauce, egg
substitute, nontfat milk, orange juice, orange zest and vanilla until
blended. Stir into dry ingredients just until blended. Pour over cranberry
mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted
in center comes out clean. Let cake cool in pan about 5 minutes. Loosen
cake around edges of pan. Place inverted serving platter over cake and turn
both upside down. Shake gently then remove pan. Serve warm with whipped
topping blended with orange liqueur. Makes 10 servings. Each serving
contains about: 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat.
Source: L.A. Times Newspaper Reformatted by: CYGNUS, HCPM52C