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Peach-Cranberry Upside-Down Cake

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.