#2064 - Peach Upsidedown Cake

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar (packed)
2 sticks softened butter
1 - 29oz. can sliced peaches (drained)
2 1/4 cups flour
1 TBSP baking powder
2 tsp. cinnamon
1 1/2 cups white sugar
3 eggs
3/4 cup milk
1 1/2 tsp. vanilla

In a saucepan add brown sugar and 1/2 stick of butter--turn heat on low--stir/cook until melted. Grease a 9" springform cheesecake pan. Spread the brown sugar mixture on the bottom of the cake pan. Spread the peaches evenly over the brown sugar mixture. In a mixer add 3 egg whites--beat until stiff and set aside. In a mixer add 1 1/2 sticks of butter and white sugar--beat. Add 3 egg yolks--beat. Add milk and vanilla--beat. Add cinnamon, baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Spread the batter over the peach slices. Bake at 350 degrees for 55-60 minutes or until inserted toothpick comes out clean. Cool for 10 minutes, then flip it upside down on to a cake plate.