Peach-Blueberry Upside-Down Cake

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

By Betty Crocker Kitchens

May 18, 2016

Make with

Gold Medal Flour

Ingredients

tablespoons butter or margarine

1/4

cup packed brown sugar

tablespoon grated orange peel

cups frozen peach slices, thawed, patted dry

1/2

cup fresh blueberries

cup Gold Medal™ all-purpose flour

teaspoon baking powder

1/4

teaspoon salt

tablespoons butter or margarine

1/2

cup granulated sugar

1/3

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

tablespoons applesauce

teaspoon vanilla

1/3

cup fat-free (skim) milk

1/2

cup Cool Whip™ frozen whipped topping, thawed

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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.