Peach-Blueberry Upside-Down Cake

 

2

tablespoons butter or margarine

1/4

cup packed brown sugar

1

tablespoon grated orange peel

2

cups frozen peach slices, thawed, patted dry

1/2

cup fresh blueberries

1

cup Gold Medal® all-purpose flour

1

teaspoon baking powder

1/4

teaspoon salt

3

tablespoons butter or margarine

1/2

cup granulated sugar

1/3

cup egg whites (from 16-oz carton) or 3 egg whites

2

tablespoons applesauce

1

teaspoon vanilla

1/3

cup fat-free (skim) milk

1/2

cup frozen (thawed) whipped topping

• 1 Heat oven to 350°F. Place 2 tablespoons butter in 9-inch round cake pan; heat in oven until butter is melted. Sprinkle brown sugar and orange peel over melted butter. Arrange peaches over top; sprinkle with blueberries.
• 2 In small bowl, mix flour, baking powder and salt; set aside.
• 3 In medium bowl, beat 3 tablespoons butter and the granulated sugar with electric mixer on medium speed until creamy. Beat in egg whites, applesauce and vanilla until smooth. Alternately add flour mixture and milk in 2 additions. Spoon batter over fruit mixture in pan; spread evenly.
• 4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn cake upside down onto heatproof serving plate. Serve warm with whipped topping.