Ingredients
4 large eggs, separated1/4 cup butter, cubed2/3 cup packed brown sugar1 teaspoon ground cinnamon1/2 teaspoon ground ginger3 medium peaches, peeled and sliced (2 cups)1/2 cup chopped pecans1 cup cake flour1 teaspoon baking powder1/4 teaspoon salt1 cup sugar1/4 cup 2% milk2 tablespoons butter, melted1 teaspoon vanilla extractWhipped cream and toasted pecan halves, optional
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°.
In a 10-in. cast-iron or other ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans.
In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture.
With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, 22-27 minutes.
Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream and pecan halves.
