Recipe - Peach-Cranberry Upside Down Cake

Three fourths cup Firmly packed brown sugar
1 tablespoon Vegetable oil
2 teaspoon Water
1 cup Sliced peaches, frozen,
thawed
1 cup Cranberries
One half cup Sugar
One fourth cup Skim milk
One fourth cup Plain nonfat yogurt
3 tablespoon Vegetable oil
1 teaspoon Vanilla extract
1 One fourth cup Sifted cake flour
One half teaspoon Baking powder
1/8 teaspoon Salt
2 Egg whites, at room
temperature

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 9inch round cake pan. Arrange peach
slices spokefashion 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 wellblended. 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
MCRecipe Digest V1 #596 by Terry and Kathleen Schuller
schuller@ix.netcom.com on May 03, 1997