Peach-Cranberry Upside-Down Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.8 cup firmly brown sugar packed
• 1.3 cups cake flour sifted
• 1 cup cranberries 
• 2  egg whites at room temperature ()
• 1 cup peaches frozen thawed sliced
• 0.3 cup nonfat yogurt plain
• 0.1 teaspoon salt 
• 0.3 cup skim milk 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 1 tablespoon vegetable oil 
• 3 tablespoons vegetable oil 
• 2 teaspoons water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender
• cake form

Directions

1. Combine first 3 ingredients in a small saucepan; stir well.
2. Place over medium heat, and cook 5 minutes or until sugar dissolves, stirring occasionally.
3. 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.
4. Sprinkle cranberries over peaches; set aside.
5. Combine sugar, milk, yogurt, 3 tablespoons oil, and vanilla in a small bowl; stir well with a wire whisk.
6. Combine flour, baking powder, and salt in a large bowl; stir well.
7. Add milk mixture to dry ingredients; beat at low speed of a mixer until well-blended. Set aside.
8. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg white mixture into batter.
9. Pour batter evenly over fruit.
10. Bake at 350 for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Immediately invert cake onto a serving platter.