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Old 01-19-2005, 08:25 AM   #1
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REV (Review) - Cooking Light Upside Down Cake for PA Baker

Can't imagine what this cake would have tasted like without my addition of more juice to the batter - even then it turned out pretty dry.

Definitely not in the knock-your-socks-off range. Acceptable is about the best I can say. The recipe also calls for baking powder, which I could detect in the taste of the crumb. I prefer my baking powder to perform its duties without notice.

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Old 01-19-2005, 09:17 AM   #2
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That's pretty much how I felt about the cranberry ginger upside down cake I made with a Cooking Light recipe! The whole time I ate it I kept thinking "This was too much work to be disappointed in it! " But I was . I have another low-fat upside down cake recipe if you want it. It uses apples for the fruit but I'm sure you could substitute any other kind you'd like.
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Old 01-19-2005, 09:18 AM   #3
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I'm game. Lay it on me.
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Old 01-19-2005, 09:26 AM   #4
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I'll make myself a note and dig it out for you tonight. It's in one of my many "organized" recipe binders at home!
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Old 01-19-2005, 09:29 AM   #5
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lol, thanks. No big rush. We have to finish this mediocrity first!
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Old 01-19-2005, 09:31 AM   #6
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No one else in my family wanted seconds of the cranberry disaster either! I picked at that darn thing for days!
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