Peach-blueberry upside down cake

Red, white, and blue dessert for the fourth? Nope-Have an orange and purple one instead!


Peach-Blueberry Upside-Down Cake

Ingredients
1/3 cup milled flax seed
1 ½ cups warm water
1 tsp vanilla extract
1/3 cup brown sugar
6 oz low-fat blueberry or vanilla or peach yogurt (I used blueberry to give the batter a purple tinge, vanilla or peach will make it look less like whole-wheat if you're trying to fool non-whole grain lovers)
2 cups whole wheat flour
1/8 tsp salt
1/8 tsp baking powder
1/8 tsp baking soda
1 ½ cups frozen peaches
½ cup frozen blueberries
Non-stick cooking spray

Apparatus
9 inch round cake pan
2 large bowls
Whisk
Measuring cups/ spoons
Wire rack

Process
1)Put milled flax seed in bowl. Add warm water and whisk vigorously.
2)Add sugar and vanilla extract to bowl, and whisk for another minute.
3)Place flour, baking powder, baking soda, and salt in second bowl. Mix together.
4)Whisk dry ingredients into wet mixture in approximately 1/3 cup quantities. Repeat until all dry mixture is combined with wet.
5)Add yogurt and whisk briefly until just mixed.
6)Spray pan with non-stick cooking spray. Place fruit in pan (see picture, or in any format you like). Pour batter over fruit.
7)Bake in 375 Degree F oven for approximately 30 minutes or until cake is firm to touch.
8)Remove from oven and allow to cool for 5 minutes.
9)Flip pan over and “thunk” bottom several times. (please wear oven mitts!)
10)Allow to cool completely.

*Note* This cake definitely needs to be stored in the fridge. If left at room temperature, the yogurt in the cake causes spoilage much more quickly than in other types of cakes.



Fruit in pan pre-batter