Peach Upside-Down Cake

15 ingredients
4 steps

Ingredients

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 4 peeled peaches, halved and pitted
  • 16 pitted sweet cherries, halved
  • 1 cup all-purpose flour
  • 1/2 cup soy flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/4 cup (2 ounces) block-style fat-free cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 large egg
  • 1 large egg white
  • 1 (6-ounce) can pineapple juice
  • 1 teaspoon vanilla extract

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium-heat; sprinkle brown sugar into pan. Remove from heat. 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.
  3. 3
    Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt; stir with a whisk. Place granulated sugar, cream cheese, and 3 tablespoons butter in a large bowl; beat with a mixer at medium speed 3 minutes. Add egg and egg white; beat well. 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.
  4. 4
    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. Place a plate upside down on top of pan; invert onto plate. Let stand 2 minutes before removing pan. Serve warm.

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