Peach Praline Upside-Down Cake {recipe}

7.12.2013

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!




3 comments:

  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!

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  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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