Peach-Blueberry Upside-Down Cake

Ingredients

• 2 tablespoons butter 
• 0.3 cup brown sugar packed
• 1 tablespoon orange zest grated
• 2 cups peaches frozen dry thawed
• 0.5 cup blueberries fresh
• 1 cup flour all-purpose
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 3 tablespoons butter 
• 0.5 cup granulated sugar 
• 0.3 cup egg whites (from 16-oz carton)
• 2 tablespoons apple sauce 
• 1 teaspoon vanilla 
• 0.3 cup skim milk fat-free (skim)
• 0.5 cup cool whip frozen thawed

Equipment

• bowl
• frying pan
• oven
• hand mixer
• toothpicks
• cake form

Directions

1. Heat oven to 350°F.
2. Place 2 tablespoons butter in 9-inch round cake pan; heat in oven until butter is melted.
3. Sprinkle brown sugar and orange peel over melted butter. Arrange peaches over top; sprinkle with blueberries.
4. In small bowl, mix flour, baking powder and salt; set aside.
5. 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.
6. 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.
7. Serve warm with whipped topping.