REV (Review) - Cooking Light Upside Down Cake for PA Baker

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Chef Extraordinaire
Sep 9, 2004
NoVA, beyond the Beltway
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.
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 :cry: . 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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