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Peach-Berry Upside-Down Cake

Yield 8 servings (serving size: 1 wedge)
Use a mixture of summer fruit for a seasonal spin on traditional upside-down cake. For best results, start with a slightly firm peach.

Ingredients

  • 5 tablespoons butter, softened and divided
  • 3 tablespoons brown sugar
  • 1 peach, peeled, pitted, and thinly sliced
  • 1/2 cup blueberries
  • 1/4 cup raspberries
  • 3/4 cup granulated sugar
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 large egg whites
  • 1 large egg
  • 1 1/3 cups all-purpose flour (about 6 ounces)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup low-fat buttermilk

Nutrition Information

  • calories 272
  • caloriesfromfat 28 %
  • fat 8.5 g
  • satfat 5 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 5.1 g
  • carbohydrate 45 g
  • fiber 1.4 g
  • cholesterol 47 mg
  • iron 1.4 mg
  • sodium 254 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 350°.

  2. Melt 1 tablespoon butter in a 10-inch cast-iron skillet over medium heat; sprinkle brown sugar evenly in pan. Remove from heat. Arrange peach slices in a circle in center of pan; scatter blueberries and raspberries evenly around peach slices. Set aside.

  3. Place remaining 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add rind, juice, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

  4. Carefully spoon batter over fruit mixture. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Run a knife around the edges of pan. Cool cake completely in pan on a wire rack. Place a plate upside down over skillet; carefully invert onto plate.