Peach Praline Upside-Down Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans â and that makes it different. Ingredients:
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 (2 cups) |
1/2 cup chopped pecans |
1 cup cake flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup sugar |
1/4 cup 2% milk |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
whipped cream and toasted pecan halves, optional |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°.
2. 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.
3. 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.
4. 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.
5. 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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