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Peach Upside-Down Cake

3/4 cup firmly packed dark or light brown sugar
2 sticks (1cup) butter, softened
1-29 oz. Can sliced peaches, well drained
2-1/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1-1/2 cups sugar
3 large eggs, separated
3/4 cup milk
1-1/2 vanilla extract

In small saucepan, combine brown sugar and 1/2 stick 4 tablespoons)
butter; melt, stirring to combine. Spread on bottom of cake pan
(9" round x 3" deep) (can also be made in a 9" springform or 8"x8"
square pan) arrange peaches over brown sugar in concentric circles.

In small bowl, combine flour, baking powder, and cinnamon. In large
bowl, beat remaining 1-1/2 sticks butter with granulated sugar
until creamy. Beat in egg yolks. Alternately beat in flour mixture
with milk and vanilla until well blended. In small bowl, beat egg
whites to stiff peaks. Fold egg whites into butter. Spread over
peach slices. Bake for 55-60 minutes at 350* or until a toothpick
comes out dry. Cool on rack for 10 minutes turn cake onto plate.

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