Skillet or Upside-Down Cake

Skillet or Upside-Down Cake
  • ¼ to ½ cup butter
  • ½ to 1 cup brown sugar
  • 1 cup pecans
  • 3 cups fruit, sliced of halved (peaches, cherries, apples, etc.)
  • 1 cup cake flour
  • 1 tsp. baking powder
  • 4 eggs, separated
  • 1 Tbsp. melted butter
  • 1 tsp. vanilla
  • 1 to 1½ cups sugar (depending on the sweetness of the fruit)
  1. Preheat oven to 350 degrees.
  2. Melt in a heavy, oven-safe skillet the butter and brown sugar.
  3. Add pecans to skillet mixture and arrange prepared fruit.
  4. Sift together the cake flour and baking powder.
  5. In a separate bowl, beat the egg yolks, then add the melted butter and vanilla.
  6. In a separate bowl, whip the egg whites until stiff.
  7. Add the sugar to the egg whites 1 tablespoon at a time, then fold in the yolk mixture.
  8. Add the sifted flour mixture, ¼ cup at a time.
  9. Pour the batter over the fruit in the skillet.
  10. Bake for 30 minutes. Immediately invert the cake onto a serving plate. Allow the skillet to remain over the cake briefly to let the brown sugar mixture coat the cake. Remove pan and serve.
  11. Sprinkle the cake with brandy or rum, if desired.


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