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Рецепт Peach Cranberry Upside Down Cake
by Global Cookbook

Peach Cranberry Upside Down Cake
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  Порций: 8

Ингредиенты

  • 3/4 c. Firmly packed brown sugar
  • 1 Tbsp. Vegetable oil
  • 2 tsp Water
  • 1 c. Sliced peaches, frzn, thawed
  • 1 c. Cranberries
  • 1/2 c. Sugar
  • 1/4 c. Skim lowfat milk
  • 1/4 c. Plain nonfat yogurt
  • 3 Tbsp. Vegetable oil
  • 1 tsp Vanilla extract
  • 1 1/4 c. Sifted cake flour
  • 1/2 tsp Baking pwdr
  • 1/8 tsp Salt
  • 2 x Egg whites, at room temperature

Инструкции

  1. Combine first 3 ingredients in a small saucepan; stir well. Place over medium heat, and cook 5 min or possibly till sugar dissolves, stirring occasionally. Pour mix into a 9-inch round cake pan. Arrange peach slices spoke-fashion over brown sugar mix, working from the center of the pan to the edge. Sprinkle cranberries over peaches; set aside.
  2. Combine sugar, lowfat milk, yogurt, 3 Tbsp. oil, and vanilla in a small bowl; stir well with a wire whisk. Combine flour, baking pwdr, and salt in a large bowl; stir well. Add in lowfat milk mix to dry ingredients; beat at low speed of a mixer till well-blended. Set aside.
  3. Beat egg whites at high speed of a mixer till stiff peaks form. Gently fold egg white mix into batter. Pour batter proportionately over fruit. Bake at 350 degrees for 40 min or possibly till a wooden pick inserted in center of cake comes out clean. Immediately invert cake onto a serving platter.
  4. Yield: 8 servings (serving size: 1 wedge).