1/4 c. butter
1/2 c. brown sugar
1 lg. can peaches, drained or use fresh

BATTER:

2 eggs, separated
1 c. sugar
1 1/2 c. flour
2 tsp. baking powder
1/2 c. milk
1/2 tsp. salt
1/2 tsp. vanilla
1/2 c. butter, melted

TOPPING: Melt butter in cake pan or iron skillet; add brown sugar. Cook over low flame until melted. Smooth out. Cover with drained fruit

BATTER: Beat egg yolks. Add sugar and beat until creamy. Sift flour, salt and baking powder together. Add alternately with milk. Add vanilla and melted butter. Fold in stiffly beaten egg whites. Pour batter over mixture in pan. Bake at 375 degrees for 30 minutes. Turn out on cake plate. If desired, decorate with whipped cream.