| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Dairy, Eggs |
|
Cakes, Fruits |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Firmly packed brown sugar |
| 1 |
tb |
Vegetable oil |
| 2 |
ts |
Water |
| 1 |
c |
Sliced peaches, frozen, thawed |
| 1 |
c |
Cranberries |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Skim milk |
| 1/4 |
c |
Plain nonfat yogurt |
| 3 |
tb |
Vegetable oil |
| 1 |
ts |
Vanilla extract |
| 1 1/4 |
c |
Sifted cake flour |
| 1/2 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 2 |
|
Egg whites, at room temperature |
INSTRUCTIONS
Combine first 3 ingredients in a small saucepan; stir well. Place over
medium heat, and cook 5 minutes or until sugar dissolves, stirring
occasionally. 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. Sprinkle cranberries over peaches; set aside.
Combine sugar, milk, yogurt, 3 tablespoons oil, and vanilla in a small
bowl; stir well with a wire whisk. Combine flour, baking powder, and salt
in a large bowl; stir well. Add milk mixture to dry ingredients; beat at
low speed of a mixer until well-blended. Set aside.
Beat egg whites at high speed of a mixer until stiff peaks form. Gently
fold egg white mixture into batter. Pour batter evenly over fruit. Bake at
350 degrees for 40 minutes or until a wooden pick inserted in center of
cake comes out clean. Immediately invert cake onto a serving platter.
Yield: 8 servings (serving size: 1 wedge).
CALORIES 275 (23% from far); PROTEIN 3.1g; FAT 7g (sat 1.3g, mono 2g, poly
3.4g); CARB 50.9g; FIBER 0 5g; CHOL 0mg; IRON 1.7mg; SODIUM 68mg; CALC 63mg
Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 198 Posted to
MC-Recipe Digest V1 #596 by Terry and Kathleen Schuller
<schuller@ix.netcom.com> on May 03, 1997
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