50+ Friends Club Cookbook -- Cakes and Frostings -- UPSIDE-DOWN SPICED PEACH CAKE

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UPSIDE-DOWN SPICED PEACH CAKE

From the Kitchen of: Pepper
Source: Sun Herald 8/15/00

6 freestone peaches, firm-ripe

1/4 cup sugar

Juice of 1 lemon

4 tablespoons ( 1/2 stick) butter

3/4 cup sugar, divided

1/4 cup honey

3 large egg yolks

1/4 cup plain yogurt (preferably whole milk, not nonfat)

1 1/2 cups all-purpose flour

1 tablespoon baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

6 large egg whites

1/2 cup strained, melted peach or apricot jam

Preheat oven to 350 degrees.
Prepare a 10-inch springform pan by lining bottom with a round of parchment paper. Cut peaches into 1/2 -inch wedges.
Mix peach slices with sugar and lemon juice. Arrange in concentric circles on top of parchment paper. Cream butter with 1/2 cup of sugar and the honey. Beat in yolks, rosewater and yogurt.
Mix flour, baking soda, cinnamon and salt; fold into the creamed mixture. Beat egg whites until soft peaks form. Sprinkle in last 1/4 cup sugar and beat to firm, shiny peaks. Fold into batter.
Pour batter over peach layer and bake 45 to 50 minutes, until set in the middle. Remove cake from oven, cool to room temperature on a wire rack and then turn upside down onto a serving platter.
Heat the strained jam till it's runny, then brush lightly over the peaches. Cool until set.
Makes eight servings.