Peach Praline Upside-Down Cake

By 1For_Him

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

Details

Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 8 servings.