PEACH UPSIDE DOWN CAKE

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Photo Credits: instagram.com/kapriannxo

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
  • Toppings: Strawberries (optional)

INSTRUCTIONS

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°.
  2. In a 10-in. ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat.
  3. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans.
  4. In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened.
  5. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture.
  6. With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter.
  7. Pour batter into skillet. Bake 22-27 minutes or until a toothpick inserted in center comes out clean.
  8. Cool 10 minutes before inverting onto a serving plate. Garnish with fresh strawberries on top.

Credits to: blondegirlcravings.com/2015/08/10/peach-praline-upside-down-cake