1) Preheat oven to 375˚F.

2) Place 1 tablespoon of the butter in a 9-inch round cake pan and place pan in oven. Once the butter has melted, pull pan from the oven, and stir the brown sugar into the melted butter. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.

3) Cream the remaining 8 tablespoons of butter with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.

4) In a small bowl, beat the egg whites until stiff peaks form.

5) In a separate bowl, stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk-butter mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the peaches.

6) Bake cake for 40 minutes. Remove cake from oven and immediately invert the cake upside-down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator.

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