Diabetic Cherry-Ginger Upside-Down Cake
Yields 10
Write a review
  1. 1 1/2 cups frozen unsweetened pitted dark sweet cherries, thawed and drained
  2. 1 1/4 cups all-purpose flour
  3. 2/3 cup white whole wheat flour or all-purpose flour
  4. 2 -3 teaspoons finely chopped crystallized ginger
  5. 1 1/2 teaspoons baking powder
  6. 1/2 teaspoon ground ginger
  7. 1/4 teaspoon salt
  8. 3/4 cup fat-free milk
  9. 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  10. 1/2 cup packed brown sugar or brown sugar substitute blend* equivalent to 1/2 cup packed brown sugar
  11. 1/4 cup canola oil
  12. Powdered sugar (optional)
  13. Chopped crystallized ginger (optional)
  14. Fresh mint leaves (optional)
  1. Preheat oven to 350 degrees F. Lightly grease a 9×1-1/2-inch round cake pan. Line bottom of pan with parchment paper and lightly grease the paper. Arrange cherries in bottom of the cake pan; set side. In a large bowl, stir together all-purpose flour, whole wheat flour, 2 to 3 teaspoons crystallized ginger, baking powder, ground ginger, and salt. Set aside.
  2. In a medium bowl, whisk together milk, eggs, brown sugar, and oil. Add egg mixture all at once to flour mixture; stir just until combined. Spoon batter into prepared pan over cherries, spreading evenly.
  3. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes. Run a small knife around the edge of the pan to loosen side of cake. Invert cake onto a serving plate. Remove parchment paper.
  4. If desired, sprinkle warm cake with powdered sugar, additional crystallized ginger, and/or mint leaves just before serving.
Nutrition Facts Per Serving
  1. Servings Per Recipe: 10, Carb Grams Per Serving: 34
  2. PER SERVING: 201 cal., 6 g total fat 128 mg sodium, 34 g carb. (2 g fiber, 15 g sugars), 5 g pro.
Christmas Kitchen https://christmaskitchen.org/

Leave a Reply