1 1/3 c. flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/3 c. softened butter
5 lg. ripe peaches, peeled and quartered
1/2 c. (each) brown sugar, sour cream
1/4 tsp. cinnamon
2 eggs, separated
3/4 c. white sugar, divide
1 tsp. (each) fresh lemon juice, vanilla
2 tbsp. water
1/4 c. butter

Sift dry ingredients; set aside. Melt 1/4 cup butter in 9 inch round pan; arrange peaches in a spiral fashion in bottom. Combine brown sugar and cinnamon; sprinkle over peaches; set aside. Beat egg-whites until soft peaks form; add 1/4 cup sugar; beat until stiff peaks form. Beat 1/3 cup butter and remaining 1/2 cup sugar until fluffy; beat in egg-yolks, water, lemon juice and vanilla; add flour alternately with sour cream and blend; fold in egg-whites; spread over fruit. Bake 350 degrees for 50 minutes until toothpick comes out clean; set on wire rack about 10 minutes. Invert on serving platter; cool slightly; cake is best served warm. To store, cover and refrigerate; reheat at 250 degrees.