SAN FRANCISCO (KCBS)— With peaches in season, our food expert Narsai David has a great way to put them to use for just about the simplest peach upside down cake you could make.


Recipe © 2015 by Narsai M. David

2 TBS butter
1/3 cup water
1/2 cup brown sugar
4 egg whites
1/2 cup sugar
3 medium peaches
*4 egg yolks
1 tsp vanilla
1 cup cake flour
1 tsp baking powder

Preheat oven to 350°F.

Melt butter in a 10″ frying pan. Add water and brown sugar and stir until sugar has dissolved. Simmer for one minute then remove from heat and set aside. Cut peaches into 8 wedges lengthwise and lay the slices onto the brown sugar, overlapping if necessary to fit in the pan. Whip egg whites and sugar together until a glossy and thick meringue texture. Stir the egg yolks and vanilla in a small bowl and set aside. Sift flour and baking powder together in another bowl. Add stirred egg yolks and sifted flour mixture to egg whites. Fold together gently, and pour batter over the peaches. Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a rack. When pan has cooled slightly, and is safe to handle, run a thin spatula or knife around the edge of the pan to be sure it will release. Cover pan with a large cake platter and carefully invert the pan and platter. Lift the pan away slowly allowing any of the brown sugar sauce to drip down onto the cake.

*NOTE: For a non fat version, eliminate the egg yolks and butter, but increase the whites to 6 or simply use one cup of non-fat egg substitute. The non fat cake is at its best served warm.

  1. Rhett E. Column, #SayWhatNews, #AXJ says:

    Reblogged this on Say What News?! and commented:
    Want something extra delicious for your weekend? Better check this out! Hash Tag: Food NEWS!

    #SayWhatNews, #AXJ, #FreePress Approved!

    — Rhett.

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