While soy flour adds only 2 grams soy protein per serving, it produces a moist cake.
2 tablespoons butter
1/4 cup packed brown sugar
4 peeled peaches, halved and pitted
16 pitted sweet cherries, halved
1 cup all-purpose flour
1/2 cup soy flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1/4 cup (2 ounces) block-style fat-free cream cheese, softened
3 tablespoons butter, softened
1 large egg
1 large egg white
1 (6-ounce) can pineapple juice
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°.
Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium-heat; sprinkle brown sugar into pan. Remove from heat. Place 1 peach half, cut side up, in center of pan; arrange remaining peach halves around center peach half. Arrange cherry halves, cut sides up, around peach halves. Set pan aside.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt; stir with a whisk. Place granulated sugar, cream cheese, and 3 tablespoons butter in a large bowl; beat with a mixer at medium speed 3 minutes. Add egg and egg white; beat well. Add flour mixture to egg mixture alternately with juice, beginning and ending with flour mixture; mix well after each addition. Stir in the vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.
Bake at 350° for 35 minutes or until cake springs back when lightly touched in the center. Cool in pan 10 minutes on a wire rack. Run a knife around edge of cake. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Serve warm.