Peach Blueberry Upside-Down Cake

Oh does it ever feel good to be doing Kitchen Therapy again!!! And what a wonderful time of the year! So many fresh fruits and veggies out there! I have my own 'personal' Veggie Lady who texts me when she has goodies she knows I like.....there's a wonderful Farmer's Market in town....a lot of other 'town folk' grow wonderful produce.....and if I can't get stuff there, I can always resort to the stores! These peaches, however, are real Georgia peaches.....purchased at a cute little stand someplace in Georgia on our way home from visiting Aunt Marie. The blueberries are from there as well. I love fresh *stuff*!  I've made a Peach Upside-Down Cake and a Blueberry Upside-Down Cake so it just made sense to combine them. And here's the result!  So yummy! Not kidding!!!

 

PEACH BLUEBERRY UPSIDE-DOWN CAKE

Makes 8 Servings

TOPPING:

2 TBSP light butter
¼ cup packed brown sugar
3 medium peaches, peeled and sliced
½ cup fresh blueberries
cinnamon

CAKE:

1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
3 TBSP light butter
½ cup Splenda granulated (or sugar)
3 egg whites (or 1/3 cup egg whites from a carton)
1 tsp vanilla
1/3 cup 1% milk

Preheat oven to 350°. Place 2 TBSP light butter in a 9-inch round cake pan. Heat in the oven until the butter is melted. Sprinkle the brown sugar over the melted butter. Arrange the peaches over this and then 'sprinkle' with the blueberries. Sprinkle this with cinnamon.....however much you want!

In a small bowl, mix the flour, baking powder and salt. Set aside.

In a medium bowl, beat 3 TBSP light butter and the Splenda (or sugar) with an electric mixer on medium speed. Beat in the egg whites, applesauce and vanilla until smooth.

Alternating, add half the flour mixture and then half of the milk; repeat.

Spoon the batter over the fruit and spread evenly.

Bake 30 – 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool @5 minutes on a wire rack and then turn cake upside-down on a plate or cake dish.



Fresh out of the oven!!

This can be served 'as is' or with a dollop of fat-free whipped topping.

MY SPIN: The cinnamon on the fruit was an afterthought, that's why it's not in the picture of ingredients. But, to know me is to know I love cinnamon and will put it in/on everything possible!

Later!

Loving Life!
Peace.
Jan