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Peach Praline Upside-Down Cake

 Peach Praline Upside-Down Cake
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
8 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 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 McCormick® Pure 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

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Peach Praline Upside-Down Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 slice (calculated without optional ingredients) equals 411 calories, 17 g fat (7 g saturated fat), 129 mg cholesterol, 231 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.