Peach Praline Upside-Down Cake

Total Time

Prep: 25 min. Bake: 25 min. + cooling

Makes

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
Peach Praline Upside-Down Cake Recipe photo by Taste of Home

Ingredients

  • 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

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. 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.
  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 until a toothpick inserted in center comes out clean, 22-27 minutes.
  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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