Upside-Down Cranberry-Ginger Cake

Recipe I found in a magazine and I can't wait to try. I think it will make an impressive Christmas dessert.

• Ready In: 1 hr 45 mins
• Serves: 10
• Yields: 1 wedge

Ingredients

•  cooking spray
• 3⁄4 cup  packed light brown sugar
• 2  tablespoons butter
• 1 1⁄2 tablespoons  grated peeled fresh ginger
• 3  cups fresh cranberries
• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup butter, softened
• 1  cup granulated sugar
• 2  large  egg yolks
• 1⁄2 cup nonfat milk
• 1  teaspoon vanilla extract
• 2  large  egg whites
• 1⁄4 teaspoon cream of tartar
• 2⁄3 cup  frozen fat-free whipped topping, thawed

Directions

1. Preheat oven to 350.
2. Heat a 9-inch round cake pan over medium heat, coat pan with cookin spray. Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger, cook 1 minute, stirring constantly. Remove from heat, arrange cranberries on top of brown sugar mixture.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, and salt. Combine 1/4 cup butter and granulated sugar in a large bowl. Beat with a mixer at high speed until fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beggining and ending with flour mixture, mixing after each addition. Beat in vanilla.
4. Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form. Fold egg whites into batter, pour batter over cranberries in prepared pan.
5. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Run a knife around the outside edge. Place a plate upside down on top of cake pan, invert cake onto plate.
6. Top each serving with whipped topping.