Summer Upside-Down Cake

Ingredients:

1 cup peach slices
1 cup blueberries
1 cup raspberries
1 teaspoon fresh lemon juice
Cooking spray
1 cup plus 1 tablespoon sugar/Splenda® blend
1 ¼ cup whole wheat white flour
½ cup ground yellow cornmeal
1 ½ teaspoons baking powder
5 tablespoons butter, softened
2 eggs
1 teaspoon vanilla extract

Directions:

Preheat oven to 350. Combine first 4 ingredients in a medium bowl?toss gently. Coat 9-in cake pan with spray and sprinkle evenly with 1 tablespoon sugar. Pour fruit mixture into pan in even layer. Set aside.

Combine flour, cornmeal, baking powder in bowl, stirring well. Combine remaining 1 cup sugar and butter in large bowl and beat until well-combined. Add eggs, beating well after adding each. Beat in vanilla. Add flour mixture until just combined and spoon batter evenly over fruit. Bake for 40 minutes, or until set and light brown in color. Cool for 5 minutes, then invert onto serving plate.