Some friends of ours have a peach tree in their yard so they gave us some yummy ripe peaches. There were so many that I decided that I should bake with them. I decided to make a slight twist on pineapple upside down cake.
1/4 cup butter
1/2 cup brown sugar
5-6 peaches, peeled and cut into 1/4-1/2 inch slices
3 eggs, separated
1 cup sugar
1/4 cup milk or juice*
-If your peaches were super juicy, you might have enough peach juice, otherwise you can use milk or apple juice.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
Melt butter in a skillet over medium heat. Add in brown sugar and stir to combine. Add in peaches and cook on medium low for 3-5 minutes. Pour into a 10" bundt pan or other baking dish (cast iron skillets are traditional for this cake).
Separate eggs and beat egg yolks on medium speed until lemon colored and thick. Slowly add in sugar and beat until light in color and well combined. Combine flour, cinnamon, baking powder, and salt into bowl. Add to egg yolk mixture alternating with milk/juice until well mixed. Set aside.
Beat egg whites and cream of tartar with mixer on high speed until stiff peaks form. Fold the batter into the egg whites until well combined. Batter will lighten in color and should retain a light texture.
Add the batter to the pan directly on top of the peaches and smooth the top. Bake at 350 for 30-40 minutes or until toothpick comes out clean. Let a loved one clean the bowl of any remaining batter for you. ;)
Let sit for 5 minutes and then invert into a plate. Let the cake rest on the counter to allow syrup to soak into the cake. Slice into wedges when ready to serve. Serve warm or room temp.
Sorry there's no picture, it was gone so fast! :p
