Blueberry-Peach Upside-Down Cake

Let butter and egg whites stand at room temperature for 30 minutes.

Preheat oven to 350 degrees F. Grease a 9-inch round baking pan. In a bowl stir together brown sugar and the 2 tablespoons melted butter. Spread in the prepared pan. Arrange sliced peaches over brown sugar mixture. Sprinkle with blueberries.

In a bowl stir together all-purpose flour, whole-wheat flour, baking powder and ginger. In a large bowl beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 3 tablespoons of the granulated sugar, beating until stiff peaks form (tips stand straight).

In another bowl beat the 1/4 cup butter with a mixer on medium 30 seconds. Beat in the remaining 3 tablespoons granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed after each addition just until combined. Stir in a small amount of the egg white mixture to lighten the batter. Fold in remaining egg white mixture. Spoon over fruit in baking pan, spreading evenly.

Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan for 5 minutes.

To serve, run a small metal spatula around edges of pan to loosen cake. Invert serving plate over pan; holding onto serving plate, carefully invert pan and plate together. Shake gently to remove cake from pan. Lift off pan. Serve warm. If desired, top with additional fruit and serve with frozen yogurt.