1/2 cup packed light brown sugar
5 tablespoons margarine butter, melted
2 peaches, pitted, peeled and sliced 1/2-inch thick, fresh or frozen (or other fruit, like pineapple, apples, pears, plums
1 cup blueberries, fresh or frozen
1 cup granulated sugar
1/2 cup (1 stick) margarine or butter, at room temperature
4 ounces Tofutti Cream Cheese or dairy cream cheese, at room temperature
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup soymilk or milk
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan or upside-down cake pan – pan with removable bottom.
Sprinkle the brown sugar in the pan and pour in the melted margarine or butter. Top with the peaches and blueberries and set aside.
In a mixer, beat the sugar with the room temperature margarine/butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the Tofutti cream cheese ,and then mix on medium speed.
In a medium bowl, whisk to combine the flour, baking powder and salt.
Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the soymilk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
Bake 1 hour, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.