Peach Praline Upside-Down Cake

 

By Jeanette Nelson, Taste of Home 

 

This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans – and that makes it different.


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

 

Makes
8 servings

 

 

Ingredients

• 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 vanilla extract
• Whipped cream and toasted pecan halves, optional

 

 

Directions

• 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 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. 
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Nutrition Facts 

1 slice (calculated without optional ingredients): 411 calories, 17g fat (7g saturated fat), 129mg cholesterol, 231mg sodium, 62g carbohydrate (47g sugars, 2g fiber), 6g protein.

See more at: Taste of Home