Ingredients
- 5 Tbsp. butter, softened and divided
- 3 Tbsp. brown sugar
- 1 peach, peeled, pitted, and thinly sliced
- 1/2 cup blueberries
- 1/4 cup raspberries
- 3/4 cup sugar
- 1 tea. grated lemon rind
- 1 Tbsp. fresh lemon juice
- 2 egg whites
- 1 egg
- 1 1/3 cups flour
- 3/4 tea. baking powder
- 1/2 ta. baking soda
- 1/8 tea. salt
- 2/3 cup low-fat buttermilk
Preparation
Step 1
Preheat oven to 350degrees.
Melt 1 Tbs. butter in a 10" cast iron skillet over medium heat; sprinkle brown sugar evenly in pan. Remove from heat. Arrange peach slices in a circle in center of pan; scatter blueberries and raspberries evenly around peach slices. Set aside.
Place remaining 1/4 cup butter and sugar in a large bowl; beat with a mixer at medium speed until well blended. Add rind and next 3 ingredients; beat well. Lightly spoon flour into dry measuring cups;level with a knife. Combine flour and next 3 ingredients, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Carefully spoon batter over fruit mixture. Bakeat350 degrees for 35 minutes or until a toothpick comes our clean. Run a knife around edges of pan. cool cake completely in pan on a wire rack. Place a plate upside down over pan; carefully invert onto plate.