CARAMEL PEACH UPSIDE-DOWN CAKE
Upside-down cakes are great for summer barbecues -- and the leftovers make for a fantastic breakfast. We loved this recipe when made with grits, but heard from viewers that their results were gritty. Not all grits are made equal! So we've clarified the recipe to call for white corn meal.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
- Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
- Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
- Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl.
- Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
- While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
- Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
PEACH UPSIDE DOWN CAKE I
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
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
UPSIDE-DOWN PEACH CAKE
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
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.
IRON SKILLET PEACH UPSIDE DOWN CAKE
I love cooking in my iron skillet, so when I ran across this recipe while thumbing through an old cookbook, I just could not resist giving it a try.
Provided by Jellyqueen
Categories Dessert
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray skillet with non-stick cooking spray.
- Melt the 2 tablespoons butter in large iron skillet (frying pan), on top of stove.
- Add brown sugar, mix well and turn off heat.
- Press brown sugar mixture evenly onto bottom of skillet.
- Arrange peaches and cherries, in any pattern you prefer, on top of the brown sugar.
- Mix 1/2 cup softened butter and white sugar in bowl and blend well.
- Add eggs, and blend.
- Next add the flour, baking powder, salt and milk and blend until creamy.
- Add vanilla flavoring and blend.
- Spread batter on top of peaches and set pan on top of cookie sheet and bake for 1 hour.
- Allow to cool for about 5 minutes, then run a knife along the edges of the skillet to loosen.
- Place cake plate on top of skillet and invert, allowing cake to drop out of the skillet.
- Serve warm with whipped cream on top.
PEACH UPSIDE-DOWN CHEESECAKE
I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. -Kristin Olbert, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.
Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.
GRILLED PINEAPPLE UPSIDE DOWN CAKE
Tasty and easy dessert to add to any BBQ. Each cake is wrapped separately in aluminum foil, so it's easy to make only as many as you need, and easy to grill up the cakes to order.
Provided by souschef
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat.
- Place a 12x12-inch sheet of aluminum foil on a work surface. Spoon brown sugar and butter in the center of the foil. Arrange pineapple ring over sugar and place cherry in the center. Top pineapple ring with inverted shortcake shell. Fold foil around cake to form a packet.
- Grill packet sugar-side down in the preheated grill until sugar is caramelized and cake is hot, about 12 minutes.
Nutrition Facts : Calories 448 calories, Carbohydrate 62.7 g, Cholesterol 32.5 mg, Fat 20.8 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 9.7 g, Sodium 420.5 mg, Sugar 28.2 g
CARAMELIZED PEACH UPSIDE-DOWN CAKE
Categories Cake Fruit Dessert Bake Peach Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Melt 2 teaspoons butter, then brush muffin cups with some of it. Chill muffin tin 2 minutes to set butter. Line bottom of each muffin cup with a round of parchment paper, then brush cups and parchment with remaining melted butter and chill 2 minutes more. Divide 1 teaspoon flour among muffin cups and shake to coat, knocking out excess flour.
- Cut an X in bottom of each peach and immerse peaches in a large pot of boiling water until skins loosen, about 15 seconds. Transfer peaches with a slotted spoon to a large bowl of ice and cold water to cool. Peel peaches, then pit and halve lengthwise. Cut peach halves lengthwise into 1/2-inch-thick slices, then cut slices crosswise into 1/2-inch pieces.
- Melt remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, then stir in 3 tablespoons brown sugar and cook, stirring occasionally, until sugar is melted and bubbling, about 2 minutes. Carefully add a scant 2 cups peaches (caramel will splatter and sugar will seize), reserving remaining 1/3 cup peaches, then reduce heat and simmer, stirring occasionally, until peaches are tender and caramel is syrupy, 6 to 8 minutes. Spoon cooked peaches and caramel evenly into muffin cups.
- Purée reserved peaches in a blender until smooth. Beat together eggs, salt, almond extract, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until mixture is creamy and tripled in volume, 3 to 5 minutes in a stand mixer or 6 to 8 minutes with a handheld. Reduce speed to low, then add puréed peaches and mix until just combined. Sift remaining 6 tablespoons flour evenly over egg mixture and fold in gently but thoroughly until just combined.
- Spoon batter over caramelized peaches and bake until golden brown and a wooden pick or skewer inserted in center of a cake comes out clean, 10 to 12 minutes. Cool in muffin tin on a rack 2 to 3 minutes, then invert a platter over muffin tin and flip cakes onto platter while still warm. Reposition any peaches that have stuck to parchment and serve cakes warm or at room temperature.
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UPSIDE DOWN SKILLET GRILLED PEACH CAKE RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 12Total Time 1 hr 15 minsCategory DessertCalories 330 per serving
- In a 12-inch cast iron skillet, combine brown sugar, cinnamon, heavy cream and butter. Place skillet on grill over ignited burner. Use a wooden spoon to stir ingredients in skillet 2 to 3 minutes until well combined and lightly caramelized. Remove from heat.
- Meanwhile, prepare cake mix batter according to package directions. Pour batter evenly over peaches in skillet.
UPSIDE DOWN PEACH CAKE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
5/5 (1)Total Time 1 hr 20 minsCategory Desserts/SweetsCalories 570 per serving
- Pour the melted butter into the bottom of a 9-inch cake pan that is at least 2½-inches deep and sprinkle the brown sugar evenly over the top. Layer the peaches around the bottom of the pan, letting them overlap slightly. Transfer the pan to the refrigerator to allow the butter to harden again.
- Using an electric mixer, cream the butter and sugar together until fluffy and light yellow in color. Add the eggs one at a time, beating between each new addition. Stir in the milk and sour cream and mix until the batter is smooth. Finally, stir in the vanilla extract.
- Combine the flour, baking powder and salt in a separate bowl. Slowly add the dry ingredient to the wet ingredients, mixing just until combined – do not over-mix. Pour the cake batter into the cake pan, on top of the peaches. Transfer the cake pan to the oven.
GRILLED PEACH UPSIDE-DOWN CAKE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 30 mins
- Build a charcoal fire or preheat a gas grill. In a deep 10-inch cast-iron skillet, melt the butter over indirect medium-low heat. Stir in 1/4 cup sugar and cook until browned, about 5 minutes. Add a pinch salt, 1/4 teaspoon cinnamon and the sliced peaches. Cook until caramelized, about 5 minutes. Arrange the fruit in an even layer in the pan and let cool.
- In a medium bowl, toss the chopped peaches with the remaining 2 cups sugar and 1/4 teaspoon cinnamon. Sift together the flour, baking soda and remaining 1/2 teaspoon salt. In a large bowl, whisk together the eggs and oil, then add the vanilla. Gradually stir the flour mixture into the egg mixture until well mixed. Stir in the chopped peach-sugar mixture. Fold in the hazelnuts. Let the batter stand for 15 minutes. Stir the batter again (it will be very thick) and spread over the cooled fruit in the skillet.
- Place the skillet in the center of the grill and bake over indirect medium-low heat, with the lid down, until a toothpick inserted in the center comes out clean, 1 1/4 to 1 1/2 hours. Let cool for 15 minutes. Invert onto a platter and serve warm.
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