Peach Upside Down Cake~

Adapted from Cooking Light/Cairns Manor~


Topping

3/4 cup sugar

1/4 cup water

3 peaches, peeled, pitted and sliced


Cake

1 1/3 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup sugar

3 tablespoons butter, melted

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup milk

3 large egg whites


Preheat oven to 350º; spray a 9-inch round cake pan with cooking spray.


For topping, combine the water and sugar in a small saucepan over medium high heat, cook until sugar dissolves, stirring occasionally. Once sugar is dissolved, stop stirring and continue cooking for 4-5 minutes until light golden brown. Immediately pour syrup into cake pan and swirl cake pan to coat the bottom evenly. 


Arrange peach slices in pan over the syrup.


For the cake, combine flour, baking soda and salt in bowl and whisk together.


Combine melted butter, sugar, egg yolks and vanilla and whisk to combine well. Add flour mixture and milk to sugar mixture alternating between the two until combined.


Whisk egg whites in clean bowl until stiff peaks form. Gently fold the egg whites into the batter, then pour batter over the pear slices in cake pan.


Bake for 35 minutes until toothpick inserted in the center of the cake comes out clean. Allow to cool on wire rack for 5 minutes, then loosen edges of cake with a knife and invert on to serving plate. Serve either warm or at room temperature.

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