Peach Praline Upside-Down Cake {recipe}


My parents and younger brother are in town for the week, and this was one of the many things on my list of things to make while they're here.  There's always a ton of good food goin' on when family is in town!  We made our way to the Farmer's Market in Little Rock one day, and came home with a whole bunch of goodies.  Fresh peaches being one of them.. I really can't resist fresh, local fruit.  The peaches were so juicy and sweet.  Clara can knock down a whole peach by herself in a matter of minutes.  Impressive for such a slow and picky eater (anyone else have one of those?  hoping this 'phase' ends soon!)

I made this for a dessert after dinner one night with whipped cream.  Would also be delicious with some vanilla bean ice cream.  But I can definitely see this being eaten with a cup of coffee in the morning as well! 

When I made this, I also served it with extra peaches.. you can never have too many.. and a little brown sugar/cinnamon/butter crumble on top.  Because, why not?

Peach Praline Upside-Down Cake
Recipe from Taste of Home

  • 4 eggs, separated and at room temperature
  • 1/4 cup butter, cubed
  • 2/3 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 3 medium peaches, peeled and sliced (about 2 cups)
  • 1/2 cup chopped pecans
  • 1 cup cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 1/4 cup milk
  • 2 tbsp. butter, melted
  • 1 tsp. vanilla extract
  • Extra sliced peaches, toasted pecan halves, and whipped cream for garnish (optional)

Separate eggs.  Place egg whites in a large bowl; let stand at room temperature 30 minutes.  Preheat oven to 375°.  Peel and slice your peaches.  

In a 10-in. ovenproof skillet (I used my cast iron 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 right away; sprinkle with chopped pecans. 

In a small bowl, whisk flour, baking powder and salt.  Set aside.  In a large bowl, beat egg yolks until slightly thickened. Gradually add granulated 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 over the peaches. 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, pecan halves, and extra peaches if desired.  Yield: 8 servings.  Enjoy!


  1. I thought we had a picky eater with Wilson, we just learned to give him more control, like giving him a cup and putting something he loves to drink, but doesn't get a lot, like chocolate milk or apple juice without water mixed in.

    So now at dinner, I tell him to eat 2-3 bites then he can have a sip of his drink. Plus it's helping him learn to drink from a cup better too. I bet you could even do something like a yummy smoothie or shake to get some extra calorie/nutrition in as well!

  2. This looks so good, and it's beautiful to boot. I just pinned it to my "Yum: Cakes" Pinterest board. Thanks for sharing. Now for peaches to really come in season here in Missouri ...


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