Peach-Berry Upside-Down Cake

• 5 tablespoons butter, softened and divided
• 3 tablespoons brown sugar
• 1 peach, peeled, pitted, and thinly sliced
• 1/2 cup blueberries
• 1/4 cup raspberries
• 3/4 cup granulated sugar
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 large egg whites
• 1 large egg
• 1 1/3 cups all-purpose flour (about 6 ounces)
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup low-fat buttermilk

1. Preheat oven to 350u0b0.
2. Melt 1 tablespoon butter in a 10-inch 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.
3. Place remaining 1/4 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add rind, juice, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Carefully spoon batter over fruit mixture. Bake at 350u0b0 for 35 minutes or until a wooden pick inserted in the center comes out clean. Run a knife around the edges of pan. Cool cake completely in pan on a wire rack. Place a plate upside down over skillet; carefully invert onto plate.

butter, brown sugar, peach, blueberries, raspberries, sugar, lemon rind, lemon juice, egg whites, egg, flour, baking powder, baking soda, salt, lowfat buttermilk

Taken from www.myrecipes.com/recipe/peach-berry-upside-down-cake (may not work)