Peach-Blueberry Upside-Down Cake

Peach-Blueberry Upside-Down Cake

Looking for a fruit dessert? Then check out this upside down peach and blueberry cake served with whipped topping.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

8

servings

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 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.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 80),
  • Total Fat 8g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 210mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 1g,
    • Sugars 25g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.