Orange Cranberry Upside-Down Cake

Ingredients

1	cup granulated sugar, divided
1/2	cup water
2	tablespoons cornstarch
1-1/2	cups fresh or frozen (not thawed) cranberries
2	oranges, peeled, sliced and halved
4	teaspoons grated orange peel, divided
1	cup all-purpose flour
1	tablespoon baking powder
8	tablespoons (1 stick) margarine or butter
1	cup Quaker® Oats (quick or old fashioned, uncooked)
1/2	cup fat-free milk
2	egg whites, lightly beaten

Preparation Steps

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Heat oven to 400°F.

In medium saucepan, combine 2/3 cup sugar, water and cornstarch; mix well. Stir in cranberries. Heat to a boil; reduce heat. Simmer 2 minutes or until thickened. Stir in oranges and 2 teaspoons orange peel. Spread into 9-inch quiche dish or 9 x 9-inch square baking pan.

In large bowl, combine flour, baking powder, remaining 1/3 cup sugar and remaining 2 teaspoons orange peel; mix well. Using pastry blender or 2 knives, cut in margarine until crumbly. Stir in oats, milk and egg whites, mixing until moistened. Spread over fruit.

Bake 28 to 35 minutes or until golden brown. Cool 15 minutes in pan on wire rack. Invert onto serving platter. Serve warm.

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Recipe Yield:

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8

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Serving Size:

1/8 of recipe