Peach-Blueberry Upside-Down Cake

Name: Peach-Blueberry Upside-Down Cake
Prep time: 15 min
Total time: 50 min
Yield: 8
Ingredients: 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 Cool Whip frozen whipped topping, thawed

3 Ratings

3 Reviews

Kitchen Tested

Prep 15 min
Total 50 min
Servings 8

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

By Betty Crocker Kitchens

Updated May 18, 2016

Make With

Gold Medal Flour

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

Steps

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.