Peach-Cranberry Upside Down Cake

Recipe Ingredients

3/4 cup	120g / 4.2oz	Brown sugar - firmly packed
1 tablespoon	15ml	Vegetable oil
2 teaspoons	10ml	Water
1 cup	237ml	Sliced peaches - frozen, thawed
1 cup	93g / 3.3oz	Cranberries
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Skim milk
1/4 cup	59ml	Plain nonfat yogurt
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Vanilla extract
1 1/4 cups	78g / 2.8oz	Cake flour - sifted
1/2 teaspoon	2.5ml	Baking powder
1/8 teaspoon	0.6ml	Salt
2		Egg whites - at room temperature

Recipe Instructions

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 350F for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Immediately invert cake onto a serving platter.

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 198

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