Cherry-Ginger Upside-Down Cake

Name: Cherry-Ginger Upside-Down Cake
Yield: 10
Ingredients: 1 1/2 cups frozen unsweetened pitted dark sweet cherries, thawed and drained; 1 1/4 cups all-purpose flour; 2/3 cup white whole wheat flour or all-purpose flour; 2 - 3 teaspoons finely chopped crystallized ginger; 1 1/2 teaspoons baking powder; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 3/4 cup fat-free milk; 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten; 1/2 cup packed brown sugar or brown sugar substitute blend* equivalent to 1/2 cup packed brown sugar; 1/4 cup canola oil; Powdered sugar (optional); Chopped crystallized ginger (optional); Fresh mint leaves (optional)

Cherry-Ginger Upside-Down Cake was pinched from <a href="http://www.diabeticlivingonline.com/recipe/pound-cakes/cherry-ginger-upside-down-cake/" target="_blank">www.diabeticlivingonline.com.</a>

"Cherries take center stage in this elegant low-fat cake that's flavored with both crystallized and ground ginger...."

INGREDIENTS

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1 1/2 cups frozen unsweetened pitted dark sweet cherries, thawed and drained

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1 1/4 cups all-purpose flour

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2/3 cup white whole wheat flour or all-purpose flour

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2 - 3 teaspoons finely chopped crystallized ginger

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1 1/2 teaspoons baking powder

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1/2 teaspoon ground ginger

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1/4 teaspoon salt

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3/4 cup fat-free milk

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1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten

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1/2 cup packed brown sugar or brown sugar substitute blend* equivalent to 1/2 cup packed brown sugar

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1/4 cup canola oil

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Powdered sugar (optional)

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Chopped crystallized ginger (optional)

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Fresh mint leaves (optional)

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