Name: Peach Praline Upside-Down Cake
Yield: 4 servings
Ingredients: 4 eggs,; 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

Servings: 4 persons

4 eggs,
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

1
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375u00b0.
2
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.
3
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.
4
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.
5
Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped cream and pecan halves if desired.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Peach Praline Upside-Down Cake

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