Instructions: Combine first 3 ingredients in a small saucepan; stir well. Place over medium heat, and cook 5 minutes or until sugar dissolves, stirring occasionally. Pour mixture into a 9-inch round cake pan. Arrange peach slices spoke-fashion over brown sugar mixture, working from the center of the pan to the edge. Sprinkle cranberries over peaches; set aside.

Combine sugar, milk, yogurt, 3 tablespoons oil, and vanilla in a small bowl; stir well with a wire whisk. Combine flour, baking powder, and salt in a large bowl; stir well. Add milk mixture to dry ingredients; beat at low speed of a mixer until well-blended. Set aside.

Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg white mixture into batter. Pour batter evenly over fruit. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Immediately invert cake onto a serving platter.

Yield: 8 servings (serving size: 1 wedge).

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