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Preheat oven to 350°F. Lightly coat a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper and lightly coat the paper. Arrange cherries in the bottom of the cake pan; set aside. In a large bowl, stir together all-purpose flour, whole-wheat flour, crystallized ginger to taste, baking powder, ground ginger and salt. Set aside.
In a medium bowl, whisk together milk, eggs, brown sugar and oil. Add the egg mixture all at once to the flour mixture; stir just until combined. Spoon the batter into the prepared pan over the cherries, spreading evenly.
Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Run a small knife around the edge of the pan to loosen; invert cake onto a serving plate. Remove parchment paper.
If desired, sprinkle the warm cake with confectioners’ sugar, additional crystallized ginger and/or mint leaves just before serving.