Peach-Cranberry Upside-Down Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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) |
Directions:
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.
|
|