Cranberry Upside-Down Cake

INGREDIENTS:

• 1½ cups fresh cranberries
• 2 Tbsp chopped walnuts
• 1 tsp grated orange rind
• ½ cup butter, softened and divided
• ½ cup packed dark-brown sugar
• ¼ tsp cinnamon
• 1½ cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg
• ½ cup fat-free buttermilk
• 1 cup confectioners’ sugar
• 1 tsp melted butter
• 2 Tbsp freshly squeezed orange juice
• 2 Tbsp freshly squeezed orange juice

DIRECTIONS:

1. Preheat oven to 350°F. Coat a 9-inch square or a 9- or 10-inch round baking pan with cooking spray and dust with flour.

2. In a small bowl, combine cranberries, walnuts, and orange rind. In a small saucepan, melt 2 Tbsp butter over medium. Stir in brown sugar, orange juice, and cinnamon. Cook for 3 minutes, stirring constantly. Pour into pan. Sprinkle with cranberry mixture. 

3. Whisk flour, salt, and baking powder in a medium bowl.

4. In a large mixing bowl, with an electric mixer set on medium, beat granulated sugar and emaining butter until creamy. Add vanilla, egg, buttermilk, and flour mixture. Spoon over cranberries.

5. Bake 40 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan for 5 minutes. Invert onto a rack to finish cooling. Beat glaze ingredients. Drizzle over cake. Slice.

KITCHEN COUNTER:

Serves: 9. Per Serving: 350 calories, 56g carbs, 4g protein, 13g fat, 50mg cholesterol, 290mg sodium, 2g fiber