Taste of Home
Peach Praline Upside-Down Cake
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
YIELD: 8 servings.
This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans – and that makes it different. — Jeanette Nelson, Sophia, West Virginia
Ingredients
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4 large eggs, separated
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1/4 cup butter, cubed
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2/3 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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3 medium peaches, peeled and sliced (2 cups)
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1/2 cup chopped pecans
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1 cup cake flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup sugar
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1/4 cup 2% milk
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2 tablespoons butter, melted
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1 teaspoon vanilla extract
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Whipped cream and toasted pecan halves, optional
Directions
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1.
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°.
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2.
In a 10-in. cast-iron or other 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.
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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.
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4.
With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, 22-27 minutes.
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5.
Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream and pecan halves.
Nutrition Facts
1 slice: 417 calories, 16g fat (7g saturated fat), 117mg cholesterol, 247mg sodium, 64g carbohydrate (48g sugars, 2g fiber), 6g protein.
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