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
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
Reviews
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?
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.
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.
i did not care for it didnt like the cake part
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!
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.
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.
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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?