Peach Upside Down Cake

Ingredients:

• For the fruit:
• 4 tablespoons butter
• 2 tablespoons honey
• 3 - 4 peaches, about 2 lbs, peeled cored and sliced - see note
• For the cake:
• 1 3/4 cups whole wheat pastry flour or white wheat flour
• 2 teaspoons Clabber Girl Baking Powder
• 1/2 teaspoon salt
• 3 large eggs, separated, at room temperature
• 1 / 2 cup honey
• 2/3 cup milk
• 6 tablespoons butter, melted
• juice and zest of one medium lemon

Instructions:

Preheat the oven to 350 degrees.

Put the butter and honey in the skillet or cake pan and place in the oven for about 6-8 minutes or until bubbly. Remove from the oven and lay the sliced peaches over the bottom of the skillet in a decorative pattern. Sift together the flour, baking powder and salt. Set aside. In a mixing bowl, beat the egg whites with an electric mixer at high speed until soft peaks form. Gradually add the honey, beating until stiff peaks form. Reduce the speed to low and add the egg yolks, milk, melted butter, lemon juice and zest, beating briefly until mixed. Scrape the egg mixture into a wider bowl and, using a rubber spatula, gently fold in the dry ingredients. Spoon the batter over the prepared fruit and return to the oven.

Bake for 30 to 40 minutes or until the top is golden and a skewer inserted in the center comes out clean. Let cool in the skillet on a wire rack for 10 to 15 minutes. Run a knife around the inside of the pan to loosen the cake and invert onto a serving plate. Let sit for a few minutes before removing the skillet, so the cake can absorb the juices. Serve warm or at room temperature.

Makes 8 - 10 servings.

*Note: To skin the peaches, bring to the boil a pot filled with enough water to cover the peaches. Use a sharp knife to score both ends of the peaches with an X. Place peaches in the boiling water for one minute. Immediately remove peaches, drain and place in a bowl of ice water. Let sit for about 1 - 2 minutes, ease off the skins, cut into slices and pull gently away from the pit. Drain completely.