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Peach Graham Upside Down Torte




Source of Recipe


Internet


List of Ingredients




9 tablespoons butter, softened
1 tablespoon brown sugar
4 fresh peaches - pitted, skinned, and sliced
3 eggs
3/4 cup white sugar
3/4 cup milk
1 teaspoon vanilla extract
2 cups finely ground graham cracker crumbs
1 teaspoon baking powder
1/8 teaspoon salt



Recipe



Preheat oven to 375 degrees F.

Place 1 tablespoon of the butter or margarine in a 9 inch round
cake pan and place in oven to melt. Once the butter or margarine has
melted remove the pan from the oven and stir the brown sugar into the
melted butter or margarine. Spread to coat the bottom of the pan
evenly. Arrange the peach slices in the pan and set aside.

Separate the eggs. In a small bowl, beat the egg whites until stiff
peaks form. Set aside.

Cream the remaining 8 tablespoons of the butter or margarine with
the white sugar. Beat in the egg yolks, then the milk and the vanilla
extract.

Stir the graham cracker crumbs, baking powder, and salt together.
Beat the graham cracker mixture into the egg yolk mixture. Gently
fold the beaten egg whites into the batter. Pour the batter into the
prepared pan, over the top of the peaches.

Bake at 375 degrees F for 40 minutes. Remove cake
from oven and immediately invert the cake upside down onto a large
plate. Because this cake is so moist, it should be stored in the
refrigerator. Makes about 8 servings.