Peaches and Cream!

Peach Upsidedown Cake
Yield: 10 servings

Ingredients:
1/4 cup butter
2/3 cup brown sugar
2 c. peaches (sliced)
1/2 c. chopped nuts ( I prefer cashews or pecans)

4 eggs, separated
1 tsp vanilla
1 c. sugar
2 tbsp. butter, melted and cooled
3/4 c. flour
1 tsp. baking powder
1 tsp salt

Home-canned peaches

Melt the 1/4 cup butter in a round cake pan.  Stir in the brown sugar until combined; spread evenly in the bottom of the cake pan.  Arrange peaches atop brown sugar mixture; sprinkle with nuts.

In a large mixing bowl beat egg whites and vanilla until soft peaks form.  Gradually add sugar.  Beat until still peaks form.

In a small bowl, combine egg yolds and 2 tbsp. melted cooled butter; stir into egg white mixture.  Add flour, baking powder and salt, 1/4 cup at a time.  Stir by hand (with spoon).  Carefully spread batter atop peaches.

Peach Picking 2011

Bake at 325 40-45 minutes or until done. Cool pan on wire rack for 10 minutes. Carefully invert cake pan and cake onto serving platter. Cool cake 30 minutes. Serve warm with whipped cream!