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!