Free Recipe Peach-Cranberry Upside Down Cake
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Peach-Cranberry Upside Down Cake Recipe
3/4 c Firmly packed brown sugar
1 tb Vegetable oil
2 ts Water
1 c Sliced peaches, frozen,
-thawed
1 c Cranberries
1/2 c Sugar
1/4 c Skim milk
1/4 c Plain nonfat yogurt
3 tb Vegetable oil
1 ts Vanilla extract
1-1/4 c Sifted cake flour
1/2 ts Baking powder
1/8 ts Salt
2 Egg whites, at room
-temperature
Peach-Cranberry Upside Down Cake Preparation
Combine first 3 ingredients in a small saucepan; stir well. Place over medium heat, and cook 5 minutes or until sugar dissolves, stirring occasionally. Pour mixture into a 9-inch round cake pan. Arrange peach slices spoke-fashion over brown sugar mixture, working from the center of the pan to the edge. Sprinkle cranberries over peaches; set aside. Combine sugar, milk, yogurt, 3 tablespoons oil, and vanilla in a small bowl; stir well with a wire whisk. Combine flour, baking powder, and salt in a large bowl; stir well. Add milk mixture to dry ingredients; beat at low speed of a mixer until well-blended. Set aside. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg white mixture into batter. Pour batter evenly over fruit. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Immediately invert cake onto a serving platter. Yield: 8 servings (serving size: 1 wedge). CALORIES 275 (23% from far); PROTEIN 3.1g; FAT 7g (sat 1.3g, mono 2g, poly 3.4g); CARB 50.9g; FIBER 0 5g; CHOL 0mg; IRON 1.7mg; SODIUM 68mg; CALC 63mg Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 198 Posted to MC-Recipe Digest V1 #596 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on May 03, 1997
Cooking Temperature:
Recipe Serves: 8
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