Peach-cranberry upside down cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Firmly packed brown sugar |
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Water |
| 1 | cup | Sliced peaches, frozen, thawed |
| 1 | cup | Cranberries |
| ½ | cup | Sugar |
| ¼ | cup | Skim milk |
| ¼ | cup | Plain nonfat yogurt |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Vanilla extract |
| 1¼ | cup | Sifted cake flour |
| ½ | teaspoon | Baking powder |
| ⅛ | teaspoon | Salt |
| 2 | Egg whites, at room temperature | |
Directions
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 degrees for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Immediately invert cake onto a serving platter.
Yield: 8 servings (serving size: 1 wedge).
CALORIES 275 (23% from far); PROTEIN 3.1g; FAT 7g (sat 1.3g, mono 2g, poly 3.4g); CARB 50.9g; FIBER 0 5g; CHOL 0mg; IRON 1.7mg; SODIUM 68mg; CALC 63mg Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 198 Posted to MC-Recipe Digest V1 #596 by Terry and Kathleen Schuller <schuller@...> on May 03, 1997