Peach-Blueberry Upside-Down Cake

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 8

Ingredients

Ingredients

Topping

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

Cake

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

Garnish

1/2
cup Cool Whip™ frozen whipped topping, thawed

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.