Saturday, August 17, 2013

Peach Praline Upside-Down Cake


    4 eggs, separated
  • 1/4 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 3 medium peaches, peeled and sliced (about 2 cups)
  • 1/2 cup chopped pecans
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/4 c. whole milk or half and half
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Whipped cream and toasted pecan halves, optional


  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°.
  • In a 10-in. ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans.
  • In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture.
  • With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake 22-27 minutes or until a toothpick inserted in center comes out clean.
  • Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped cream and pecan halves if desired. Yield: 8 servings.

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