PEACH-BLUEBERRY UPSIDE-DOWN CAKE

Peach-Blueberry Upside-Down Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 8

Number Of Ingredients 15

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

Steps:

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.
In small bowl, mix flour, baking powder and salt; set aside.
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.
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 : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g