Peach Almond Upside Down Cake Recipes

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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 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

PEACH AMARETTO UPSIDE-DOWN CAKE



Peach Amaretto Upside-Down Cake image

Peach upside-down cake set in an Amaretto topping.

Provided by sueb

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

¾ cup all-purpose flour
1 teaspoon baking powder
½ cup brown sugar
¼ cup melted butter
3 tablespoons amaretto liqueur
2 peaches, pitted and thinly sliced
½ cup chopped pecans
¼ cup butter
½ cup white sugar
2 medium eggs
1 teaspoon almond extract
¼ cup milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
  • Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 40.8 g, Cholesterol 77.6 mg, Fat 18 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 168.8 mg, Sugar 30.6 g

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.

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

This recipe is an old standby that is so easy and so good. You can also make this with can peaches. Serve with whipped cream or ice cream.

Provided by Sageca

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

3 tablespoons butter, softened
1/3 cup brown sugar
6 maraschino cherries, cut in half
6 peaches, cut in half
1/4 cup butter, at room temperature
1/2 cup sugar (180 ml)
1/4 teaspoon almond flavoring
1 egg
1 cup flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

Steps:

  • Preheat oven to 350 degrees F.
  • Topping: Soften butter in bottom of oiled 8 inch round pan. Add brown sugar and blend well. Place cherries so peach halves will fit on top. Press peach cut side down into mixture.
  • Batter. Cream together the butter,almond flavouring and sugar until light and fluffy. Add the egg and beat until smooth;set aside. Mix flour,salt, baking soda and baking powder.
  • Alternately add the dry ingredients and the milk to the creamed butter mixture beating well between additions. Pour batter over peach slices in cake pan.
  • Bake for 40 tminutes. Cake is done when a knife inserted in the centre comes out clean. Leave cake in pan and cool on a wire rack for 30 minutes. Remove from pan and invert onto a serving plate.

Nutrition Facts : Calories 278.5, Fat 11.3, SaturatedFat 6.8, Cholesterol 54.2, Sodium 307.5, Carbohydrate 42.5, Fiber 1.6, Sugar 29, Protein 3.4

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

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

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
1 1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups sliced peaches, or use 3 cups sliced nectarines, plums or apricots (about 1 1/4 pounds before pitting)
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

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.

PEAR-ALMOND UPSIDE-DOWN CAKE



Pear-Almond Upside-Down Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
3/4 cup light brown sugar
2 large Comice or Bartlett pears
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 large eggs, at room temperature
2/3 cup blanched almonds, finely ground
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 375 degrees. Place the butter and brown sugar in a 10-inch cast-iron skillet set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove the pan from the heat. Peel, halve and core the pears. Set one of the halves aside and cut the other three lengthwise into 1/4-inch-thick slices. Fan the slices out over the perimeter of the sugared skillet. Slice the remaining half crosswise into 1/4-inch-thick slices, place it rounded-side down in the center of the pan and fan out the slices. Set the pan aside.
  • To make the cake, beat together the butter and sugar until light and fluffy. Add the vanilla and almond extracts. Beat in eggs one at a time. Stir in nuts and then the remaining ingredients. Spoon batter over the fruit; spread it gently with a spatula.
  • Bake the cake in the center of the oven until the top is golden and springs back when pressed lightly, about 35 to 40 minutes. Remove and allow to cool in the pan for a few minutes. Set a cake plate upside down over the pan. Using potholders, tightly grasp both the plate and the pan and invert. Ease the pan off the cake and replace any fruit that sticks to the pan. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 11 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 154 milligrams, Sugar 37 grams, TransFat 1 gram

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

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

4 medium peaches (about 1 1/2 pounds), unpeeled and cut into 1/3-inch-thick wedges
Juice of 1 lemon
1 cup cake flour, not self-rising
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
10 tablespoons (1/2 cup plus 2 tablespoons) unsalted butter, at room temperature
1 vanilla bean, split and seeds scraped
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon bourbon

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.

SUGAR FREE PEACH ALMOND UPSIDE DOWN CAKE



Sugar Free Peach Almond Upside Down Cake image

As of July 30, 09 I have completly reworked this recipe by replacing the original cake portion. I believe that this is much better

Provided by Annacia

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

0.5 (16 ounce) can peaches in juice, drained and patted dry with paper towel
1/2 cup unsweetened applesauce
1/3 cup butter, melted
1/4 cup splenda brown sugar, packed
1/4 cup egg white
1 teaspoon vanilla
1/4 cup milk
1 1/3 cups all-purpose flour
1/3 cup Splenda sugar substitute
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons sugar-free apricot preserves, with NutraSweet brand sweetener or 3 tablespoons apricot fruit spread
1 teaspoon lemon juice
1 teaspoon cornstarch
1 3/4 teaspoons Splenda sugar substitute
1/4 teaspoon maple extract
1/4 cup sliced almonds, toasted

Steps:

  • Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
  • Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
  • In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
  • Stir the wet ingredients into the dry until just mixed.
  • Pour batter over peach in pan.
  • Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
  • Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
  • Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
  • Food Exchanges: 1 bread, 1/2 fruit.

Nutrition Facts : Calories 233.8, Fat 9.6, SaturatedFat 5.2, Cholesterol 21.4, Sodium 205.8, Carbohydrate 34.7, Fiber 1.7, Sugar 15.5, Protein 4.2

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From tjrecipes2.com


ALMOND PEAR UPSIDE DOWN CAKE - RELUCTANT ENTERTAINER
2021-12-21 Layer the pear slices in a spiral fashion on top. Set aside. In a large mixing bowl or stand mixer, combine the flour, almond flour, butter, salt, cinnamon, allspice, nutmeg, and vanilla. Beat on medium until combined and creamed, 1 minutes. Add the sugar and baking soda and beat on medium-high until smooth, 60-90 seconds.
From reluctantentertainer.com


THE BEST PEACH COBBLER UPSIDE DOWN CAKE RECIPES WE CAN FIND
7 Peach Cobbler With Cake Mix (by Bubba Pie) 8 Cinnamon Peach Upside-Down Cake (by Half Baked Harvest) 9 Browned Butter Upside-Down Peach Cobbler (by The Food Channel) 10 Mini Peach Upside-Down Cakes (by Chef Savvy) First invented in the 1800s, this iconic American dessert is made by topping succulent peaches with a thick and spongy batter ...
From apronstringsblog.com


PEACH UPSIDE-DOWN CAKE - SAVING ROOM FOR DESSERT
Arrange the peaches and any peach juice over the brown sugar mixture. Set aside. 3. Combine the dry and wet ingredients. Whisk together the flour, salt, baking powder, baking soda, cinnamon and sugar. Set aside. Blend the wet ingredients together: eggs, buttermilk, melted cooled butter, vanilla and almond extracts.
From savingdessert.com


PEACH UPSIDE DOWN CAKE - AMANDA'S COOKIN'
2021-08-05 Preheat oven to 350°F. Grease a 13×9 glass baking dish and set aside. Melt 6 tablespoons butter. Stir together melted butter and brown sugar and spread in the bottom of the prepared pan. Arrange peach slices over the butter/sugar mixture to cover the pan.
From amandascookin.com


UPSIDE-DOWN HONEY, ALMOND & PEACH SNACK CAKE BARS RECIPE
Bake cake 35 minutes or until toothpick inserted in center comes out clean; cool in pan on wire rack 30 minutes. Run a knife around edge of cake to loosen; invert onto cutting board. Drizzle cake with any remaining liquid in dish; cut into 12 bars.Serve bars garnished with whipped cream and almonds, if desired.
From winndixie.com


PEACH AND ALMOND UPSIDE DOWN CAKE {RECIPE} - SAMELIA'S MUM
2013-08-28 Once the caramel is ready, pour it into the base of an 18cm cake tin. Layer the peach slices onto the caramel in a pretty-ish pattern. Don’t throw out the peach juice. You will use this in the cake batter. Time to make the cake batter. Whisk an egg with the caster sugar. Mix through the flour, almonds and some of the peach juice left in the ...
From sameliasmum.com


PEACH ALMOND UPSIDE-DOWN CAKE WITH EQUAL - RECIPE | COOKS.COM
Sprinkle with almonds. Beat butter, 1 cup Equal® Spoonful, eggs and almond extract with electric mixer until blended. Combine cake flour, baking powder and soda, salt and cinnamon. Add to butter mixture alternately with buttermilk and 1/3 cup reserved peach syrup, beginning and ending with dry ingredients. Mix well after each addition.
From cooks.com


PEACH-ALMOND UPSIDE-DOWN CAKE – RECIPES NETWORK
2017-02-03 Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges …
From recipenet.org


UPSIDE-DOWN ALMOND CAKE - FOOD HEAVEN
Instructions. 1. Preheat the oven to 180°C/Gas Mark 4. Line the bottom of a round springform cake tin with the baking paper. 2. Using a clean paper towel, spread 50g (1¾ oz) of the softened butter on top of the baking paper in the tin. 3.
From foodheavenmag.com


PEACH UPSIDE DOWN CAKE RECIPE - AN ITALIAN IN MY KITCHEN
2017-06-10 In a medium bowl whisk together flour, baking powder and salt. In a medium bowl cream butter, sugar and almond flavouring, add egg and beat until light and fluffy, add dry ingredients alternately with milk, beat on low until combined. Spoon and spread evenly over peach slices. Bake for approximately 40-45 minutes.
From anitalianinmykitchen.com


PEACH UPSIDE-DOWN CAKE | EMERILS.COM
Directions. Preheat oven to 350 degrees. Grease a 9-inch cake pan with butter, then cut a piece of parchment paper large enough to line bottom. Place parchment in pan, easing the sides in and pressing to smooth folds along sides of pan, then butter parchment. Place melted butter in bottom of the pan and sprinkle evenly with brown sugar.
From emerils.com


HEALTHY PEACH UPSIDE DOWN CAKE (4 INGREDIENTS) - EL MUNDO EATS
2020-08-29 Pour into the pan and level the top. Bake in a preheated oven at 300ºF (150ºC), conventional mode, at lower ⅔ rack with top and bottom heat for 45 minutes or until a skewer inserted in the middle comes out clean. Remove from the oven and leave for 5 minutes before taking out the springform.
From elmundoeats.com


EASY CAKE MIX PEACH UPSIDE-DOWN CAKE RECIPE - THE SPRUCE EATS
2021-03-30 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.
From thespruceeats.com


PEACH UPSIDE DOWN CAKE {HEALTHY + EASY!} – WELLPLATED.COM
2022-07-20 Do not overmix the cake! The batter will be very thick. Bake peach upside down cake at 350 degrees F for 25 to 30 minutes. Let cool for 10 minutes in the pan, then invert the cake onto a serving plate. Let the cake rest for 1 minute. Then, gently lift the pan away from the cake and marvel at your peachy masterpiece.
From wellplated.com


PEACH ALMOND UPSIDE DOWN CAKE RECIPE - RECIPEZAZZ.COM
This is lovely with a dollop of lightly sweetened whipped cream flavoured with a wee bit of almond extract. I use my regular cottage cake and then play around with different toppings. This is one that I came up with for a friends birthday. Recipe Categories . Course. Appetizers (3073) Beverages (2144) Breakfast (2730) Desserts (5823) Dinner (11703) Lunch (6856) Ingredient. …
From recipezazz.com


PEACH UPSIDE-DOWN CAKE RECIPE | WOOLWORTHS
Step 4 of 4. Spoon cake batter over peaches and bake for 35-40 minutes until cooked when tested with a skewer. Place a cake plate on top of the tin and turn over to turn out cake. Serve with cream. Note: Vanilla extract is different to vanilla essence.
From woolworths.com.au


GLUTEN-FREE PEACH UPSIDE DOWN CAKE WITH ALMOND FLOUR
2022-06-30 Sprinkle with ½ cup brown sugar. Arrange sliced peaches on top. Set aside. In a small bowl, whisk together gluten-free flour, almond flour, cornstarch, baking powder, baking soda, and salt. Set aside. In large mixing bowl, blend together granulated sugar and butter. Add in eggs, vanilla, and almond extract.
From wheatbythewayside.com


BOURBON PEACH UPSIDE DOWN CAKE - THE G & M KITCHEN
2022-06-13 Preheat the oven to 350. Line a 9-inch cake pan (do not use a springform) with parchment paper and butter the paper. Arrange the peaches over the parchment, starting at the center and working your way out. Sprinkle 1/4 tsp cinnamon over the peaches. Make the caramel by combining 1/4 cup water with 1/2 cup sugar.
From thegandmkitchen.com


PEACH ALMOND UPSIDE ~ DOWN CAKE RECIPE
Peach Almond Upside ~ Down Cake Recipe with 250 calories. Includes butter, brown sugar, ground almonds, allspice, garam masala, peaches, granulated sugar, soy yogurt ...
From recipegraze.com


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