Peach Upside Down Cake
Makes 8 servings
For the peach layer:
4 tablespoons butter
6 tablespoons agave or fruit juice concentrate
1 1/2 tablespoons lemon juice
3 medium peaches, peeled, pitted and sliced
For the cake:
1 1/2 cups cake flour
1 1/2 teaspoons Clabber Girl Baking powder
1/2 teaspoon salt
3 egg whites
3/4 cup agave or fruit juice concentrate
3 egg yolks
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
Preheat the oven to 350°.
For the fruit layer, melt the butter in a 9 or 10 inch cast iron skillet. Add the agave and lemon juice and bring to a low boil for about 5 minutes. Place the peaches in a decorative pattern over the syrup and set aside to cool.
Sift together the cake flour, Clabber Girl Baking Powder and salt. Set aside. Beat the egg whites until soft peaks form. Slowly pour in the agave or fruit juice concentrate, and beat to shiny peaks. Whisk the egg yolks until pale yellow then stir in the melted butter and vanilla. Gently stir the yolk mixture into the egg whites and fold in the flour mixture in 4 equal parts.
Pour the batter evenly over the peaches (they tend to rise into the batter otherwise) and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for 15 minutes. Run a knife around the edge of the pan and invert the cake onto a serving platter. Let stand for a few minutes for the cake to absorb the juices. Remove the skillet, cool and serve.
The easiest way to peel ripe peaches is to cut an x in either end and dip them in boiling water for 30 seconds. Transfer to a bowl of ice water and the skins peel right off.