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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
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    8 servings


  • 4 large 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


  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°.
  • 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.
  • 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 until a toothpick inserted in center comes out clean, 22-27 minutes.
  • 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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  • Kathy
    Jun 29, 2020

    I’m wondering if you could make this in a cheesecake pan putting the brown sugar. Pecans and peaches first. Plus leaving it in the oven additional time as everyone is suggesting?

  • Thomas
    Jul 6, 2017

    Cake was not to bad the cook time needs to be longer first time I checked the cake it was not done. Add about 5 minutes to the cook time I would make this one again.

  • Lisa
    Jun 14, 2017

    This was the first time I made a cake in a skillet. It was super easy and delicious. I wish I could attach a picture of my cake to this teview.

  • rita
    Sep 18, 2016

    i did not care for it didnt like the cake part

  • havingfunwithmyfamily
    May 30, 2014

    Perfect for summer picnics! I didn't have any pecans or cake flour. I googled a substitute for cake flour: use 3/4 cup of all purpose, and 2 T of cornstarch mixed together as a substitute for this recipe. The cake turned out delicious! My kids gobbled their slices up, and asked for seconds!

  • MaryC83
    Aug 26, 2013

    Great flavor, but mine also came out gooey and undercooked in the center even though it tested clean. Next time I will try cooking it longer than recommended, perhaps tent it at the end. Beautiful appearance, great recipe otherwise! Got lots of "ooooh"'s from the family when it was put on the table.

  • MichaelVyskocil
    Jul 28, 2013

    This recipe was a great variation on the traditional pineapple upside down cake. Just be sure you use peaches that are at their peak of ripeness for best flavor. A slice of this cake would be perfect served with a dollop of freshly whipped cream or a scoop of homemade ice cream.

  • AKCampos
    Jul 25, 2013

    No comment left

  • Crystal Cox
    Jul 17, 2013

    No comment left

  • Phyllis_Cole
    Jun 20, 2013

    I baked this in a 10 inch cake pan because I didn't have an oven-proof skillet. The toothpick came out of the center clean. When we cut into the cake a couple hours later the center was gooey and appeared to be under baked. It looked fine when I took it out of the pan and tasted fine. Any idea why the center turned gooey after the toothpick said it was done?