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Peach-Blueberry Upside-Down Cake

Peach-Blueberry Upside-Down Cake
  • 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.
Updated May 18, 2016
Make With
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.

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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