Peach-Cranberry Upside Down Cake
| Yield: | 8 Servings |
| Categories: | Cakes, Fruits |
| 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 |
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