Nutrition per serving may change if servings are adjusted.
1½ cups frozen unsweetened pitted dark sweet cherries, thawed and drained
1¼ cups all-purpose flour
⅔ cup white whole-wheat flour or all-purpose flour
2 to 3 teaspoons finely chopped crystallized ginger
1½ teaspoons baking powder
½ teaspoon ground ginger
¼ teaspoon salt
¾ cup fat-free milk
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
½ cup packed brown sugar or brown sugar substitute blend equivalent to ½ cup packed brown sugar (see Tip)
¼ cup canola oil
Powdered sugar (optional)
Chopped crystallized ginger (optional)
Fresh mint leaves (optional)
Preheat oven to 350°F. Lightly grease a 9x1- ½-inch round cake pan. Line bottom of pan with parchment paper and lightly grease the paper. Arrange cherries in bottom of the cake pan; set side. In a large bowl, stir together all-purpose flour, whole-wheat flour, 2 to 3 teaspoons crystallized ginger, baking powder, ground ginger, and salt. Set aside.
In a medium bowl, whisk together milk, eggs, brown sugar, and oil. Add egg mixture all at once to flour mixture; stir just until combined. Spoon batter into prepared pan over cherries, spreading evenly.
Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 5 minutes. Run a small knife around the edge of the pan to loosen side of cake. Invert cake onto a serving plate. Remove parchment paper.
If desired, sprinkle warm cake with powdered sugar, additional crystallized ginger, and/or mint leaves just before serving.
Tip: If using a sugar substitute, we recommend Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to ½ cup brown sugar. Nutrition Facts per serving with sugar substitute: same as below, except 184 cal., 125 mg sodium, 28 g carb. Daily Values: 4% calcium.