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Preheat oven to 350°F. Grease and lightly flour a 9-inch square baking pan. Arrange peaches in the prepared pan. Set aside.
In a large bowl, combine all-purpose flour, whole-wheat flour, baking powder, pumpkin pie spice, cardamom, anise, cloves and pepper. In a medium bowl, stir together egg whites, brown sugar, buttermilk (or sour milk), peach nectar (or apricot nectar), oil and vanilla. Add egg white mixture all at once to flour mixture; stir until smooth. Pour batter over peaches in pan.
Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Loosen sides of cake; invert onto a serving plate. Let cool 15 minutes before serving. If desired, sprinkle with confectioners’ sugar.