Well, I really wanted to post pics with this recipe, but blogspot is having some issues. This is so tasty.....I didn't want to wait to share this. For those who are local to me, Wally World has cranberries for $1 a bag! Stock up! Freeze them!!!
CRANBERRY UPSIDE DOWN CAKE
Makes 8 Servings
2 TBSP light butter, softened1/2 cup Splenda granulated
2 cups fresh or frozen cranberries
CAKE:1 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup Splenda granulated
1/2 cup light butter, softened
1/4 cup fat-free egg substitute
1 tsp vanilla
1 tsp lemon zest
2/3 cup fat-free milk
Preheat oven to 350º.
Butter a 9-inch round baking pan with 2 TBSP light butter. Sprinkle with 1/2 cup Splenda granulated; shake pan to coat. Place the cranberries in the pan and spread out evenly. Set aside.
Combine flour, baking powder & salt in a small bowl. Set aside.
Combine 3/4 cup splenda granulated & 1/2 cup butter; beat at medium speed until well combined. Add egg substitute, vanilla and lemon zest; continue beating until well combined. Add flour mixture & milk; beat on low speed until well combined.
Spread batter over cranberries in prepared pan. Bake for 40 – 50 minutes or until a wooden toothpick inserted in the center comes out clean and the top is golden brown.
Place the pan on a cooling rack and let stand for 10 minutes. Run a knife around the inside of the pan to loosen the cake and invert onto a plate.
This can be served 'as is' or with a dollop of fat-free whipped topping.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***