Peach or Pineapple Upside Down Cake

This recipe comes from my friend Jamie's neighbor Christen.  Christen's mom Carol Luisi passed away 10 years ago.  Christen has wonderful memories in her mother's kitchen of making this cake with her mom.  She likes to make it every year on her birthday.  I was lucky enough for Christen to share this recipe so I had to try it right away and she said I could share it with you too.  I hope you enjoy it as much as I did.  See the recipe written in Christen's mother's handwriting, it's a Pineapple cake, but as it reads she sometimes used peaches, which is what I did.  I used canned peaches because I wanted to use the juice, but fresh peaches would work just as well.  Christen, thanks so much for sharing this wonderful recipe and your memory of your mother.  



2 Tbsp. butter, melted

3/4 cup packed light brown sugar

1 - 15 oz. can sliced peaches or pineapple

1 cup all-purpose flour

1 tsp. baking powder

3 eggs

1 cup granulated sugar

1/3 cup water or juice

1/2 tsp. vanilla


Preheat your oven to 350 degrees.  Swirl the melted butter into a 9 inch cake pan or a similar sized cast iron skillet (which is what I used).  Add the brown sugar, mixing well and spread the mixture evenly in the bottom of the pan.  Lay the fruit directly on top of the brown sugar mixture, set aside.

Sift together the flour and baking powder.  Separate the eggs.  In the bowl of a mixer, beat the egg whites until stiff peaks form.  In a large mixing bowl, beat the egg yolks, add in the granulated sugar and water OR fruit juice.  Add the flour mixture just until combined.  Once combined, carefully fold in the egg whites, stirring gently.  Evenly spoon the mixture over the fruit.  Bake for 35-40 minutes until lightly browned.  Cool on a wire rack for 15 minutes before inverting onto a plate or serving dish.  Enjoy!