PEACH PRALINE UPSIDE-DOWN CAKE

4 eggs, separated

1/4 cup butter, cubed

2/3 cup packed brown sugar

1 tsp ground cinnamon

1/3 tsp ground ginger

3 medium peaches, peeled and sliced (2 cups)

1/2 cup chopped pecans

1 cup cake flour

1 tsp baking powder

1/4 tsp salt

1 cup sugar

1/4 cup 2% milk

2 tbsp butter, melted

1 tsp vanilla extract

Whipped cream and toasted pecan halves, optional

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375-degrees.

In a 10-inch ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in one 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 until thick and lemon colored. Beat in milk, melted butter, and vanilla. Fold in the flour mixture.

With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into the batter. Pour the batter into the skillet. Bake 22-27 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool 10 minutes. Invert onto a serving plate. Serve warm with whipped cream and toasted pecan halves, if desired.

Yield: 8 servings 

recipe and photo TOH 2013