This recipe is my wife Melanie Jane’s specialty, and she has been making it since she was a teenager. It originally was for pineapple, but we had fresh peaches, not fresh pineapples; for some reason, there were no fresh pineapples at the farmer’s market.
Ingredients
For the Cake:
3 Eggs, separated
1 cup Sugar
1 cup Flour
1 tablespoon Baking Powder
1 tablespoon Salt
For the Topping:
1/4 cup Butter
1 cup Brown Sugar
1/2 cup Pecans, chopped
2-3 fresh Peaches, sliced
This recipe is upside down, so it is made backwards, topping first, and cake second. Begin by melting the butter in a pan, dissolving the sugar in the hot butter, and adding the pecans. Pour that into a heavy skillet, and arrange the sliced peaches on top of this mixture. We use a really heavy Lodge Pro-Logic cast iron skillet.
Combine the dry ingredients, mix, and then beat the sugar and egg yolks together. Combine those two. Make a meringue with the whites, and fold that into the flour/egg yolk mixture. Pour the whole thing into the skillet with the topping, and cook at 350 degrees F for thirty minutes. It’s imperative that this cake be inverted onto a platter as soon as it comes out of the over–otherwise the now caramelized top will stick like crazy.
In our experience, these things don’t stick around long. We made certain of that by serving ours with some homemade peach ice cream. The result was some serious peach on peach action.
Southern Fusion Cooking 