Peach-Cranberry Upside-Down Cake



8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 23 %
Fat 7 g
Satfat 1.3 g
Monofat 2 g
Polyfat 3.4 g
Protein 3.1 g
Carbohydrate 50.9 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 68 mg
Calcium 63 mg


3/4 cup firmly packed brown sugar
1 tablespoon vegetable oil
2 teaspoons water
1 cup frozen sliced peaches, thawed
1 cup cranberries
1/2 cup sugar
1/4 cup skim milk
1/4 cup plain nonfat yogurt
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/4 cups sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 egg whites (at room temperature)


Combine first 3 ingredients in a small saucepan; stir well. Place over medium heat, and cook 5 minutes or until sugar dissolves, stirring occasionally. Pour mixture into a 9-inch round cake pan. Arrange peach slices spoke-fashion over brown sugar mixture, working from the center of the pan to the edge. Sprinkle cranberries over peaches; set aside.

Combine sugar, milk, yogurt, 3 tablespoons oil, and vanilla in a small bowl; stir well with a wire whisk. Combine flour, baking powder, and salt in a large bowl; stir well. Add milk mixture to dry ingredients; beat at low speed of a mixer until well-blended. Set aside.

Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg white mixture into batter. Pour batter evenly over fruit. Bake at 350° for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Immediately invert cake onto a serving platter.