All measurements are in American units
1. Preheat oven to 180°c
2. Melt butter in a 9-inch cast iron skillet and add sugar once melted. Slice the fresh peaches and drain the canned peaches, reserving juice, and set aside.
3. Arrange the peach slices in a single layer over brown sugar, alternating between fresh and canned peaches.
4. Beat egg yolks at medium speed of an electric mixer until thick and lemon coloured; gradually add sugar, beating well.
5. Combine flour, baking powder and salt.
6. Add dry mixture to yolk mixture; stirring in ¼ cup of reserved peach juice.
7. Beat egg whites until stiff peaks form; fold egg whites into batter.
8. Spoon batter evenly over peach slices, and bake at 180°c for 40 to 45 minutes.
9.Remove cake from oven and cool in skillet for 30 minutes; invert cake onto a serving plate.
Modified From: “Southern Living Cookbook” 1990 (5th) Edition ISBN: 0-8487-0709-5
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