Peach-Blackberry Praline Upside-Down Cake

 

 

If you also came home with a 1/2 peck of ripe peaches from the local farmer's market this weekend, this Peach-Blackberry Praline Upside-Down Cake is for you! If not, you don't want to miss this cake and should find fresh peaches pronto.

This Peach-Blackberry Praline Upside-Down Cake is seriously phenomenal. A moist, spongy cinnamon-vanilla cake is topped with plump and juicy peaches and blackberries - all coated in a syrupy brown sugar pecan praline. AMAZING!!

 

But, don't take my word for it. Here are some comments from my family who absolutely loved this cake. "Oh wow, that is good!" "Mmmm!" "Very good." "It doesn't even have a hint of gluten-free." Yes, there is no aftertaste and it's As Good As Gluten. (With all of the sugar, butter, and eggs and my flour blend, I didn't expect it to taste anything less than amazing).

A few pieces of advice when making this decadent cake: 1) Bake it now. 2) Share the love. Your family and friends will adore you for it.

My family enjoyed this cake as is, but decided it would be extra special if taken topped with vanilla ice cream or whipped cream. Just a suggestion. :)

 

Peach-Blackberry Praline Upside-Down Cake
Modified from Taste of Home

Ingredients:

·4 eggs, separated

·1/4 cup butter, cubed

·2/3 cup packed brown sugar

·1 tsp ground cinnamon, plus 1/2 tsp for cake

·1/4 tsp fresh ginger, grated

·3 medium peaches, peeled and sliced

·1/4 cup fresh blackberries

·1/2 cup pecans, chopped

·1/2 cup brown rice flour

·1/2 cup oat flour

·1 tsp baking powder

·1/4 tsp salt

·1 cup brown sugar

·1/4 cup skim milk

·2 TBS Greek yogurt

·1 tsp vanilla extract

Directions:

Place egg whites in a large bowl. Set aside at room temperature for 30 minutes. Preheat oven to 375˚.

In a 16-20 inch cast iron skillet (or oven proof skillet), melt butter over medium heat. Stir in brown sugar, cinnamon, and ginger. Remove from heat. Arrange peaches and blackberries on top. Sprinkle with pecans.

In a small bowl, whisk flours, baking powder, 1/2 tsp cinnamon, and salt. In a large bowl, beat egg yolks until thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, Greek yogurt, and vanilla. Fold in flour mixture.

With clean beaters, beat egg whites on medium speed until stuff. Fold into cake batter. Pour batter into skillet.

Bake 25 minutes or until a toothpick inserted into center comes out clean.

Cool 10 minutes; invert onto a plate. Serve warm.