The great Christmas and New Year dessert debate is in full swing! It seems like every year my Mother and I get into ‘the great debate’ over what cookies and desserts we’re going to be making for the holidays. She likes this. I like that. And we aren’t the only ones with opinions on desserts either.
I usually try a few new things out as we get closer and more into the thick of the holidays. Some don’t make the cut, but others become fast family favorites. I think the last one that made the official traditional rotation was my Cranberry Cherry Pie. But… I have to say. This Skinny Cranberry Upside Down Cake may be taking the throne.
Pineapple upside down cake is probably one of (if not my most) favorite cakes ever. So, when I came across an idea for a cranberry upside down cake… you have to know that I was more than just a little I was excited!
This cake starts out like any upside down cake should… with a ‘caramel’ sauce on the bottom. Fruit layered over that. And finally… the cake batter! Once it’s done and flipped upside down, all that lovely warm goo on the bottom soaks into the cake. Yum!
I lightened this cake up by making just a few simple swaps. And the end result is delish! Sweet and tangy with just enough warmth off the spices to really give that feel of the holidays. This cake would be great as a dessert at Christmas or for the New Year celebrations.
TheSkinnyFork.com A holiday spin on a classic (and favorite) cake! Instead of pineapple upside down cake, try this fun cranberry upside down cake for the holidays! Prep Time: 10 Minutes • Cook Time: 55 Minutes
Servings: 8 • Serving Size: 1 Slice • Calories: 337 • Fat: 15 g • Saturated Fat: 9 g • Carb: 76 g • Fiber: 3 g • Protein: 8 g • Sugar: 20 g • Sodium: 257 mg
• 1/4 C. Brown Sugar
• 1/4 C. Brown Sugar/Stevia Blend
• 1/4 C. Light Butter
• 12 Oz. Frozen Cranberries
• 1 3/4 C. All-Purpose Flour
• 2 Tsp. Baking Powder
• 1/2 Tsp. Sea Salt
• 1/2 Tsp. Ground Ginger
• Pinch of Ground Cloves
• 1/2 C. Light Butter
• 1 C. Stevia (Baking Blend)
• 1/2 C. Sugar
• 3 Large Eggs
• 1 Tbsp. Orange Zest
• 1/2 C. Fat-Free Plain Greek Yogurt
• 1/4 C. Reduced-Fat Milk
Coat the inside of a 9” round springform pan with non-stick baking spray and set aside.
Melt the 1/4 C. butter in a medium sauce pan over a medium-high heat and whisk in the 1/4 C. brown sugar and 1/4 C. brown sugar blend until the sugar is melted.
Pour the brown sugar mixture into the bottom of the prepared springform pan and top with the 12 Oz. cranberries; set aside.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together the 1 3/4 C. flour, 2 Tsp. baking powder, 1/2 Tsp. salt, 1/2 Tsp. ground ginger, and a pinch of cloves; set aside.
In another large bowl, beat the 1/2 C. butter until light and fluffy.
Add in the 1 C. stevia baking blend, and 1/2 C. sugar and beat together until well blended.
Beat the 3 eggs into the butter mixture one at a time, followed by the 1 Tbsp. orange zest.
Add half of the flour mixture, 1/4 C. of the greek yogurt, and 2 Tbsp. of the milk to the butter mixture; stirring just until combined.
Stir in the second half of the flour mixture, along with the remaining 1/4 C. greek yogurt, and 2 more tbsp. of milk.
Spoon the batter out over the cranberries and smooth to cover all of the berries.
Place the pan onto a baking dish (to prevent run off if any liquid escapes the springform pan) and put into the oven to bake for about 55 minutes, or until an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool for about 10 minutes before carefully removing the spring form and turning the cake out onto a serving plate.
Cut into 8 slices and enjoy right away or store in an airtight container on the counter or in the fridge for 3-5 days!
Nutritional Claims: Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free