Best Peach Upside Down Cake Recipes

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SOUTHERN PEACH UPSIDE-DOWN CAKE



Southern Peach Upside-Down Cake image

A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. -Trista Jefferson, Batavia, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 13

2 cups sliced peeled fresh or frozen peaches, thawed
2 tablespoons bourbon, optional
1/4 cup butter
1/2 cup packed brown sugar
BATTER:
1/2 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

Steps:

  • Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 306 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

PEACH UPSIDE DOWN CAKE I



Peach Upside Down Cake I image

This cake uses fresh peaches. Serve with whipped cream.

Provided by Judy Wilson

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 9

Number Of Ingredients 11

¼ cup butter
½ cup packed light brown sugar
¼ teaspoon ground nutmeg
5 fresh peaches - peeled, pitted and halved
½ cup butter, softened
½ cup white sugar
1 egg
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
  • Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 40.7 g, Cholesterol 62.4 mg, Fat 16.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 10.1 g, Sodium 365.8 mg, Sugar 27 g

INDIVIDUAL PEACH UPSIDE-DOWN CAKE



Individual Peach Upside-Down Cake image

Provided by Alton Brown

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, divided
1/4 cup light brown sugar
2 medium peaches, peeled
1-ounce finely chopped crystallized ginger, approximately 3 tablespoons
2.5 ounces all-purpose flour, approximately 1/2 cup
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup granulated sugar
1/2 cup buttermilk, room temperature
1/2 teaspoon vanilla extract
Whipped cream or ice cream, for serving, optional

Steps:

  • Preheat oven to 350 degrees F.
  • Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.
  • In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
  • Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

UPSIDE-DOWN PEACH CAKE



Upside-Down Peach Cake image

Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

Steps:

  • Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/4 pound/114 grams unsalted butter, softened, plus more for greasing the pan
3 large, ripe peaches
1 1/4 cup/250 grams sugar
1 cup/128 grams flour
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
3/4 cup crème fraîche

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
  • Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
  • Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
  • In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
  • In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
  • Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 39 grams, TransFat 0 grams

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Make and share this Peach Upside-Down Cake recipe from Food.com.

Provided by LaLa Lola

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 cup brown sugar
1 (18 ounce) box yellow cake mix
3 eggs
1/3 cup oil
1/3 water
3 cups sliced peaches
whipped topping (optional) or ice cream (optional)

Steps:

  • Preheat oven to 350°F
  • Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
  • Mix cake as directed, using juice from peaches in place of water.
  • Arrange peaches on top of sugar mixture, and spread batter over fruit.
  • Bake for 45 to 50 minutes, until cake tests done with a toothpick.
  • Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
  • Serve warm or room temp with whipped topping or ice cream.

Nutrition Facts : Calories 407.9, Fat 19.9, SaturatedFat 6.8, Cholesterol 67.7, Sodium 370.3, Carbohydrate 55, Fiber 1.1, Sugar 39.5, Protein 3.9

EASY CAKE MIX PEACH UPSIDE-DOWN CAKE



Easy Cake Mix Peach Upside-Down Cake image

Use this simple recipe to make an irresistible peach upside down cake with a white cake mix. An easy and convenient desert option.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 55m

Yield 8

Number Of Ingredients 7

1/2 cup unsalted butter, melted , or vegetable oil
1 cup brown sugar , packed
1 (28-ounce) can peach slices
Optional: maraschino cherries , halved
2 large eggs
1 box yellow cake mix, 2-layer size, or white cake
Garnish: Whipped cream

Steps:

  • Gather the ingredients. Preheat the oven to 350 F.
  • Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
  • Sprinkle brown sugar evenly in the pan(s).
  • Drain the peaches, reserving the syrup.
  • Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.
  • Add enough water to the reserved peach syrup to make 1 1/3 cups of liquid. Add this liquid to a medium bowl, along with the eggs and the cake mix.
  • Beat as directed on the cake mix package. Pour the batter over the fruit.
  • Bake in the preheated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand in the pan for 5 minutes and then turn upside down onto a cake dish or large platter. Serve warm with whipped cream. Enjoy!

Nutrition Facts : Calories 495 kcal, Carbohydrate 88 g, Cholesterol 77 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 507 mg, Sugar 61 g, Fat 15 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Provided by Tyler Florence

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

2 sticks butter
1/2 cup sugar
2 ripe peaches, pitted, sliced into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
1 tablespoon vanilla extract
3 eggs
Zest of 1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
  • In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
  • Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
  • Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

LIGHT PEACH UPSIDE-DOWN CAKE



Light Peach Upside-Down Cake image

This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the February/March 2002 Taste of Home's Light and Tasty magazine. I made some minor adjustments to reduce the amount of sugar.

Provided by PaulaG

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1 (15 ounce) can unsweetened sliced peaches
1/3 cup packed brown sugar
4 tablespoons butter, melted and divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup granulated sugar
1/3 cup Splenda sugar substitute
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 egg (I use egg substitute)
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
  • Drain peaches, reserving 2 tablespoons of the juice.
  • Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
  • In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
  • Spread into prepared baking pan and top with peaches.
  • In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
  • In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
  • Add to dry ingredients and stir until blended well.
  • Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
  • Cool for 10 minutes before inverting onto serving plan.
  • Best served warm.
  • Please note: Cooking time includes the 10 minute standing time.

Nutrition Facts : Calories 236.2, Fat 7, SaturatedFat 4.1, Cholesterol 42.9, Sodium 233.8, Carbohydrate 39.6, Fiber 2.1, Sugar 21.4, Protein 4.7

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From kitchendivas.com


PEACH UPSIDE-DOWN CAKE - IDEAS FOR UPSIDEDOWN CAKE - GOOD …
2014-08-05 Remove skillet from heat. 3. Place fruit, cut-sides down, in skillet on top of sugar mixture to almost completely cover bottom of skillet. 4.In large bowl, combine flour, baking powder, and salt ...
From goodhousekeeping.com


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