Peach Upside-Down Cake

While soy flour adds only 2 grams soy protein per serving, it produces a moist cake.

Yield: 8 servings (serving size: 1 wedge)

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

Preparation

Preheat oven to 350°.

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.

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.

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.

Nutritional Information

Calories:

299 (28% from fat)

Fat:

9.2g (sat 4.9g,mono 2.6g,poly 1.1g)

Protein:

6.5g

Carbohydrate:

48.9g

Fiber:

2.8g

Cholesterol:

47mg

Iron:

1.8mg

Sodium:

321mg

Calcium:

120mg