Recipe by Cooking Light November 1995


Recipe Summary test

8 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

275 calories; calories from fat 23%; fat 7g; saturated fat 1.3g; mono fat 2g; poly fat 3.4g; protein 3.1g; carbohydrates 50.9g; fiber 0.5g; iron 1.7mg; sodium 68mg; calcium 63mg.