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.
INDIVIDUAL PEACH UPSIDE-DOWN CAKE
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.
PEACH UPSIDE-DOWN CAKE
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
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
SOUTHERN PEACH UPSIDE-DOWN CAKE
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
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.
INCREDIBLE PEACH UPSIDE DOWN CAKE
Make and share this Incredible Peach Upside Down Cake recipe from Food.com.
Provided by jovigirl
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Topping:.
- In a 9 1/2 or 10 inch nonstick oven-proof skillet, mix sugar and 3 tsp water. Boil, swirling pan, about 5 minutes until sugar starts to caramelize and tuns a light honey color. Remove from heat; stir in butter, lemon juice and scnapps until blended. Cool slightly, then arrange peach slices in caramel, overlapping to fit. Heat oven to 350°F
- Cake:.
- Whisk flour, baking powder, baking soda and spices in small bowl to blend. In medium bowl, with a handheld mixer on medium speed, beat sugar, butter, egg and extracts 3 minutes, or until pale and smooth. On low speed, alternately beat in flour mixture and buttermilk until just blended. Spoon over peaches; spread evenly to edges.
- Bake 35-40 minutes until a wooden pick inserted in center of cake comes out clean. Cool in skillet on a wire rack 5 minutes. Run a thin knife around edges of cake to loosen; invert onto serving plate (if any peach slices stick to skillet, replace on top of cake). Serve cake warm or at room temperature.
Nutrition Facts : Calories 191.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 31, Sodium 148.3, Carbohydrate 35.9, Fiber 1.2, Sugar 22.9, Protein 3
PEACH UPSIDE-DOWN CAKE
Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches, apricots, nectarines, plums - whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
- Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
PEACH UPSIDE DOWN CAKE
This recipe was passed on to me by a friend who's very much into PEACHES anything, as long as it's easy-to-make!!
Provided by Sydney Mike
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix cake batter according to directions on box, but substitute reserved peach juice/syrup for water.
- Add margarine, then eggs.
- Sprinkle some cinnamon & a little brown sugar [as much as desired!], then blend until it is thick. Set aside.
- In bottom of a 13"x9" non-stick cake pan, place peach halves, cut side down & with a cherry in the middle of each, lining bottom of pan with peaches.
- Sprinkle a little brown sugar over peaches.
- Put a whole pecan in each of the spaces where peach halves come together, & place more all around the pan.
- Drizzle A LITTLE BIT of the cherry liquid over the peaches.
- Pour cake batter over peaches, covering all of them.
- Bake cake according to directions on box, but increasing baking time A LITTLE BIT.
- When done, remove from oven & cool slightly before inverting cake onto a serving plate.
- Great served warm, with a scoop of vanilla ice cream.
Nutrition Facts : Calories 307.5, Fat 13.3, SaturatedFat 2.2, Cholesterol 53.5, Sodium 302.2, Carbohydrate 45.4, Fiber 1.8, Sugar 32.6, Protein 3.6
PEACH UPSIDE-DOWN CAKE
Southern peaches are something special. The trouble is, you pretty much have to live in the South to understand what the fuss is about, because peaches bought elsewhere are most often picked green and hard before shipping. When ag-entrepreneur Stephen Rose moved to Nashville in the summer of 2010, he made a disheartening discovery: No one was selling fresh, flavorful peaches like the kind he'd grown up with in Peach County, Georgia. He had an idea. He and his wife bought a 1964 Jeep truck and started selling big, beautiful, juicy Georgia peaches out of their cab in Nashville. Within five weeks, the city had consumed over ten tons of their brown-bagged peaches. Now the Peach Truck Tour travels through Tennessee, Kentucky, Ohio, Indiana, and Pennsylvania! Pineapple upside-down cake is a Southern classic and is most often made with canned pineapple. This version uses fresh peaches and is a vast improvement, in my opinion. You can use all-purpose flour instead of the cake flour, but the results will be a bit heavier and slightly dense.
Provided by Virginia Willis
Categories dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. (This step helps with cleanup.)
- Toss the peaches with the lemon juice in a large bowl. In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Cook 1/4 cup of the granulated sugar over medium heat in a 10-inch cast-iron skillet, stirring occasionally with a wooden spoon, for 10 minutes, or until the sugar melts and turns a deep amber color. Remove from the heat. Immediately add 2 tablespoons of the butter and stir vigorously. Arrange the peach wedges in concentric circles over the sugar mixture, overlapping them as needed.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 3/4 cup granulated sugar, 1/2 cup butter, and vanilla bean seeds on medium speed until smooth. Add the eggs, one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape the bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover. Place the skillet on the prepared baking sheet.
- Bake until golden brown and a wooden toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen.
- Carefully pour out any excess liquid from the skillet into a measuring cup and set aside. (It's okay if you don't have any excess liquid-it all depends on how juicy your fruit is.) Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool slightly, about 10 minutes.
- For the bourbon cream: Combine the cream and bourbon in a large bowl. Refrigerate, along with a whisk, for at least 15 minutes. Once chilled, beat the cream with the chilled whisk until it holds soft peaks, 3 to 5 minutes. Makes about 1 cup.
- To serve, cut into wedges using a serrated knife. Top with bourbon cream and serve immediately.
More about "incredible peach upside down cake recipes"
UPSIDE DOWN PEACH CAKE | BLUE JEAN CHEF - MEREDITH …
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.
PEACH UPSIDE DOWN CAKE : UPSIDE DOWN PEACH CAKE …
From meadowbrownbakery.com
PEACH UPSIDE DOWN CAKE RECIPE WITH HOMEMADE …
From billyparisi.com
PEACH UPSIDE-DOWN CAKE - RICARDO
From ricardocuisine.com
10 BEST UPSIDE DOWN PEACH CAKE WITH CAKE MIX …
From yummly.com
PEACH UPSIDE DOWN CAKE - RECIPE GIRL®
From recipegirl.com
BEST PEACH UPSIDE DOWN CAKE RECIPES | FOOD NETWORK …
From foodnetwork.ca
3/5 (233)Category Bake,Birthday Party,Dessert,Fruit,SummerServings 10
PEACH UPSIDE DOWN CAKE - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
PEACH UPSIDE DOWN CAKE RECIPE | THE DELECTABLE FEAST
From thedelectablefeast.com
EASY CAKE MIX PEACH UPSIDE-DOWN CAKE RECIPE - THE …
From thespruceeats.com
THE BEST UPSIDE DOWN PEACH CHEESECAKE RECIPE - FOOD MAGAZINE
From foodmag.ca
PEACH UPSIDE DOWN CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PEACH UPSIDE DOWN CAKES RECIPE | RECIPES.NET
From recipes.net
PEACH UPSIDE DOWN CAKE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
PEACH UPSIDE DOWN CAKE - DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
PEACH UPSIDE DOWN CAKE {HEALTHY + EASY!} – WELLPLATED.COM
From wellplated.com
PEACH UPSIDE DOWN CAKE - SIMPLY BAKINGS
From simplybakings.com
EASY PEACH UPSIDE DOWN CAKE MADE WITH CAKE MIX - FEEDING …
From feedingyourfam.com
INCREDIBLE PEACH UPSIDE DOWN CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
15 UPSIDE-DOWN CAKES THAT AREN'T PINEAPPLE | ALLRECIPES
From allrecipes.com
COOKING WITH MANUELA: UPSIDE-DOWN PEACH AND BLUEBERRY CAKE
From cookingwithmanuela.com
PEACH UPSIDE-DOWN CAKE – VINTAGE.RECIPES
From vintage.recipes
UPSIDE DOWN PEACH CAKE - ROMINA'S LITTLE CORNER
From rominaslittlecorner.com
PEACH UPSIDE DOWN CAKE | EASY DESSERT CAKE RECIPE
From themaverickobserver.com
PEACH UPSIDE-DOWN CAKE - IDEAS FOR UPSIDEDOWN CAKE
From goodhousekeeping.com
MINI PEACH UPSIDE DOWN CAKES - CHEF SAVVY
From chefsavvy.com
THE BEST PEACH COBBLER UPSIDE DOWN CAKE RECIPES WE CAN FIND
From apronstringsblog.com
EASY UPSIDE DOWN PEACH CAKE - FAMILY FAVORITE - BLOGGHETTI
From blogghetti.com
PEACH UPSIDE DOWN CAKE (BROWN BUTTER) - DISHING WITH DELANEY
From dishingwithdelaney.com
PEACH UPSIDE DOWN CAKE - MAMA'S ON A BUDGET PERFECT DESSERT
From mamasonabudget.com
EASY PEACH UPSIDE DOWN CAKE - LION'S BREAD
From lionsbread.com
PEACH UPSIDE DOWN COFFEE CAKE – PHITIP RECIPES
From phitip.com
INCREDIBLE PEACH UPSIDE DOWN CAKE RECIPE - FOOD.COM
From pinterest.com
HOW TO MAKE AN UPSIDE DOWN PEACH CAKE - ALL WE EAT
From allweeat.com
PEACH UPSIDE-DOWN CAKE - READER'S DIGEST CANADA
From readersdigest.ca
HOW TO MAKE PEACH UPSIDE-DOWN CAKE - VIDEO | MYRECIPES
From myrecipes.com
CARAMEL PEACH UPSIDE DOWN CAKE - CAKESCOTTAGE
From cakescottage.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #desserts #fruit #cakes #pitted-fruit #peaches #4-hours-or-less
You'll also love