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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

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Prep 15 min
Total 50 min
Servings 8

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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

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

Make With

Gold Medal Flour

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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving

Calories from Fat: 80

Trans Fat: 0g

% Daily Value*:

Vitamin A: 10%; 10%

Exchanges:

Free

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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