Peach-Cranberry Upside-Down Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 23%
  • Fat: 7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 3.4g
  • Protein: 3.1g
  • Carbohydrate: 50.9g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 68mg
  • Calcium: 63mg


  • 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)


  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.
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