Peach Upside-Down Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 cup brown sugar packed
• 2 tablespoons butter 
• 3 tablespoons butter softened
• 2 ounces weight cream cheese fat-free block-style softened
• 1 large eggs 
• 1 large egg whites 
• 1 cup flour all-purpose
• 0.7 cup granulated sugar 
• 4  peaches pitted peeled halved
• 6 ounce pineapple rings canned
• 0.3 teaspoon salt 
• 0.5 cup soy flour 
• 16  cherries sweet pitted halved
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium-heat; sprinkle brown sugar into pan.
3. Remove from heat.
4. Place 1 peach half, cut side up, in center of pan; arrange remaining peach halves around center peach half. Arrange cherry halves, cut sides up, around peach halves. Set pan aside.
5. Lightly spoon flours into dry measuring cups; level with a knife.
6. Combine flours, baking powder, and salt; stir with a whisk.
7. Place granulated sugar, cream cheese, and 3 tablespoons butter in a large bowl; beat with a mixer at medium speed 3 minutes.
8. Add egg and egg white; beat well.
9. Add flour mixture to egg mixture alternately with juice, beginning and ending with flour mixture; mix well after each addition. Stir in the vanilla. Spoon batter into center of prepared pan; gently spread batter to cover fruit.
10. Bake at 350 for 35 minutes or until cake springs back when lightly touched in the center. Cool in pan 10 minutes on a wire rack. Run a knife around edge of cake.
11. Place a plate upside down on top of pan; invert onto plate.
12. Let stand 2 minutes before removing pan.
13. Serve warm.