Best Peach Praline Upside Down Cake Recipes
PEACH PRALINE UPSIDE-DOWN CAKE
This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans - and that makes it different. - Jeanette Nelson, Sophia, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°. , In a 10-in. cast-iron or other 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 until a toothpick inserted in center comes out clean, 22-27 minutes., Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream and pecan halves.
Nutrition Facts : Calories 417 calories, Fat 16g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 247mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
PEACH PRALINE UPSIDE-DOWN CAKE
This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans - and that makes it different. - Jeanette Nelson, Sophia, West Virginia
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 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.
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