Esta es una exhibición prevé de cómo se va ver la receta de 'Peach Cranberry Upside Down Cake' imprimido.

Receta Peach Cranberry Upside Down Cake
by Global Cookbook

Peach Cranberry Upside Down Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 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

Direcciones

  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).