Light Peach Upside Down Cake Recipes

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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

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.

MAKEOVER PEACH UPSIDE-DOWN CAKE



Makeover Peach Upside-Down Cake image

This peachy delight has charmed folks for years. Our lightened version is even better with less fat and calories than other similar recipes.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 can (15 ounces) sliced peaches in juice
1/3 cup packed brown sugar
4 tablespoons butter, melted, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk

Steps:

  • Preheat oven to 350°. Drain peaches, reserving 2 tablespoons juice. Cut peach slices lengthwise in half; pat dry., In a small bowl, mix brown sugar, 1 tablespoon melted butter, spices and reserved juice; spread into a 9-in. round baking pan coated with cooking spray. Arrange peach slices over top., In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, vanilla, buttermilk and remaining butter. Add to dry ingredients; stir just until moistened. Spoon over peaches., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 226 calories, Fat 1g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 231mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

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

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

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.

CARAMEL PEACH UPSIDE-DOWN CAKE



Caramel Peach Upside-Down Cake image

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

Softened unsalted butter
2/3 cup sugar
1 tablespoon light corn syrup
6 whole allspice berries, optional
1 tablespoon water
3 large ripe peaches (about 1 pound)
3/4 cup all-purpose flour
1/2 cup fine ground white cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup unsalted butter (1 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
Serving suggestion: Vanilla ice cream or whipped cream

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



Peach Upside-Down Cake image

A twist on the upside-down cake tradition! The first cake I ever made and entered at the fair, years ago as a 4Her! Of course I got a blue ribbon! Still making it today 40 years later only simplified these days.

Provided by LAURIE

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 7

1 package yellow cake mix
1/2 cup butter
1 cup packed brown sugar
1 (29 ounce) can sliced peach halves in syrup
maraschino cherry, halves if desired
2 eggs
whipped cream, if desired

Steps:

  • Preheat oven to 350.
  • Melt butter in a 13x9 pan.
  • Sprinkle with brown sugar, evenly.
  • Drain peaches and reserve syrup.
  • Arrange slices in the sugar.
  • If desired arrange cherries round side down in the sugar.
  • Add enough water to syrup to make 1 1/3 cup liquid.
  • Add this and the eggs to the cake mix and mix as directed.
  • Bake at 350 for 45-50 minutes until toothpick comes clean.
  • Let stand 5 minutes.
  • Turn upside-down on a large platter or cookie sheet with sides.
  • Remove pan and serve warm topped with whipped cream.

Nutrition Facts : Calories 388.5, Fat 13.6, SaturatedFat 5.9, Cholesterol 56.5, Sodium 364.3, Carbohydrate 65.7, Fiber 1.4, Sugar 49.4, Protein 3.4

SLOW COOKER PEACH UPSIDE DOWN CAKE



Slow Cooker Peach Upside Down Cake image

Peaches caramelize with brown sugar in the bottom of your slow cooker for a warm, gooey upside-down cake.

Provided by cupcakeproject

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 3h

Yield 8

Number Of Ingredients 13

3 (15 ounce) cans sliced peaches in heavy syrup, drained well
5 tablespoons butter, melted
⅔ cup packed light brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 ½ sticks butter, softened
1 cup white sugar
2 large eggs
½ teaspoon pure almond extract
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk

Steps:

  • Spread peach slices between several layers of paper towels and let dry, gently pressing occasionally and replacing any soaked towels, 20 minutes.
  • Meanwhile, pour melted butter over bottom of a 6-quart oval slow cooker. Stir together brown sugar, cinnamon, and nutmeg in a bowl and sprinkle over butter.
  • Arrange peaches in a tight layer over brown sugar. (You may need to make a partial second layer to fit them all in.)
  • Beat softened butter with white sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in almond extract.
  • Whisk together flour, baking powder, and salt in a separate bowl. Working in batches, stir flour mixture into egg mixture alternately with milk, beginning and ending with flour mixture. Mix batter until well combined. Spoon over peaches and spread evenly.
  • Drape paper towels over top of slow cooker (to absorb any condensation during baking), then cover with lid. Cook on High until a wooden skewer inserted into center of cake comes out clean, 2 to 2 1/2 hours.
  • Remove lid and paper towels. Using oven mitts, remove ceramic liner from slow cooker and let cool 10 minutes. Run a knife around edge of cake and carefully turn out onto a serving platter.

Nutrition Facts : Calories 653.6 calories, Carbohydrate 100.8 g, Cholesterol 114.4 mg, Fat 27.2 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 16.6 g, Sodium 486 mg, Sugar 74.1 g

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From therecipes.info


MINI UPSIDE-DOWN PEACH CAKE | COOKING ON THE FRONT BURNER
2020-02-09 Preheat oven to 350. Divide diced butter between two 10 ounce ramekins. Sprinkle one tablespoon brown sugar on top of butter in each ramekin. Place 8 slices of peaches in each ramekin. In a medium bowl combine the flour, baking powder, baking soda and salt. In a small bowl whisk together the sugar, buttermilk*, vanilla and the melted butter.
From cookingonthefrontburners.com


MINI PEACH UPSIDE DOWN CAKES - KITCHEN FUN WITH MY 3 SONS
2020-04-22 Mix in the buttermilk until the cake batter is smooth. Chop two peaches into small cubes and fold them into the cake batter. Scoop the cake batter evenly into the muffin cups over the brown sugar, butter cubes, and peach slices. Bake the mini peach upside down cakes at 350°F for about 25 minutes. Allow them to cool in the pan for a few minutes ...
From kitchenfunwithmy3sons.com


BEST PEACH UPSIDE DOWN CAKE RECIPES | FOOD NETWORK …
2009-11-11 Step 5. Whisk the honey and buttermilk together in a small bowl. Step 6. Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture beating well between additions. Step 7. Pour batter over peach slices in cake pan and bake for 40 to 50 minutes. Cake is done when a knife inserted in the centre comes out clean. Step 8.
From foodnetwork.ca


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Top Asked Questions

How do you make an upside-down peach cake?
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° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm. What other fruits can you add to upside-down cake?
What is your best peach cake recipe?
—Terri Kirschner, Carlisle, Indiana 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, 5-7 minutes. Beat in egg and vanilla.
What is Peacock upside down cake?
Peach upside down cake starts with a caramelized peach base that’s flooded with an almond infused batter that complements the stonefruit so well. You’ll then pop it out of the pan upside down and top with a heaping scoop of ice cream or whipped cream for a subtly sweet dessert everyone will go crazy over.
How do you cut a freestone peach for a cake?
If you have a nice ripe freestone peach, the two halves should come apart easily. (Freestone peaches are available June through August, whereas clingstone peaches are earlier in the season, available from May to June.) Slice the peaches and then arrange them in a pretty design on the bottom of your cake pan, on top of the butter and sugar.

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