Peach Upside-Down Cake II recipe

1/4 cup butter
1/4 cup firmly packed brown sugar
6 to 9 canned peach halves, drained and syrup reserved
6 to 9 maraschino cherries

Heat oven to 360 degrees F.

In a small saucepan, melt the butter and brown sugar together over low heat. Arrange the peach halves, cut side down, on the bottom of an ungreased 8-inch square pan, and place a cherry in the center of each peach. Cover with brown sugar.

Batter:
3 eggs, separated (beat the whites until stiff, but not dry)
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup syrup from canned peaches

Beat the egg whites until stiff, but not dry. Beat the egg yolks well. Gradually add the sugar. Beat until blended. Mix and sift flour with baking powder and salt. Add the dry ingredients alternately with peach syrup to batter, mixing thoroughly after each addition. With a spatula, gently fold in stiffly beaten egg whites.

Pour batter over fruit. Bake for 45 minutes, or until center springs back when pressed lightly. Let stand at least 15 minutes. Turn onto a plate, fruit side up, to cool. Serve with sweetened whipped cream, if desired.

Yields 6 to 8 servings.