Peach-Cranberry Upside-Down Cake

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3/4 cup firmly packed brown sugar

1 tablespoon vegetable oil

2 teaspoons water

1 cup frozen sliced peaches, thawed

1 cup cranberries

1/2 cup sugar

1/4 cup skim milk

1/4 cup plain nonfat yogurt

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1 1/4 cups sifted cake flour

1/2 teaspoon baking powder

1/8 teaspoon salt

2 egg whites (at room temperature)

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