Upside Down Peach Cake
|Butter||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Pastry flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Egg whites||2 Large, stiffly beaten|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Sliced peeled peaches||2 Cup (32 tbs)|
|Granulated sugar||1 Tablespoon (Extra)|
? Preheat oven to 350 °F (180 °C). Generously butter 23-cm (9-in) cake pan; set aside.
? Place butter, granulated sugar, whole egg and vanilla in large bowl. Using electric hand mixer, beat 2 minutes or until mixture becomes thick.
? Sift flour and baking powder together. Using wooden spoon, incorporate half of flour into egg mixture in bowl.
? Pour in cream and mix well. Add remaining flour and continue mixing until well incorporated.
? Fold in beaten egg whites until no trace of white can be seen; set batter aside.
? Sprinkle brown sugar over bottom of prepared cake pan, then cover with sliced peaches in circle pattern.
? Pour in batter and bake 1 hour in middle of oven, or until cake tests done.
? When done, remove cake from oven and let cool in pan. Turn out onto ovenproof serving platter and sprinkle with a little granulated sugar. Place in oven, 6 in (15 cm) from broiler element, and broil 3 to 4 minutes. Slice and serve.