Peach Amaretto Upside Down Cake Recipes

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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.

PEACH-ALMOND UPSIDE-DOWN CAKE



Peach-Almond Upside-Down Cake image

Provided by Food Network Kitchen

Time 1h20m

Yield one 9-inch cake

Number Of Ingredients 12

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
4 medium peaches or nectarines, pitted and cut into 6 wedges each
1 1/2 cups all-purpose flour
1/2 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole milk
Vanilla ice cream, for serving (optional)

Steps:

  • 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 snugly in the bottom of the pan in a single layer, cutting to fit if needed.
  • Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
  • Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
  • Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

UPSIDE-DOWN APRICOT PEACH CAKES



Upside-Down Apricot Peach Cakes image

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

Provided by Orchards Finestreg

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Crisco® Butter Flavor No-Stick Cooking Spray
3/4 cup Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves
2 tablespoons butter, melted
1 (15 1/4 ounce) can apricot halves, drained
1 cup Pillsbury BEST® All Purpose Flour
2/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 large egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
whipped cream (optional)

Steps:

  • HEAT oven to 350°F Coat 12 muffin cups generously with no-stick cooking spray.
  • STIR together preserves and butter in small bowl. Place 1 tablespoon in bottom of each muffin cup. Top with 1 apricot half, rounded side down.
  • BEAT flour, sugar, baking powder, salt, shortening, egg, milk, vanilla and almond extract in large bowl with electric mixer on medium for 2 minutes or until smooth. Top each muffin cup with about 3 tablespoons batter.
  • BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edge of each cup. Invert onto cookie sheet. Spoon any remaining preserves from cups over top of cakes. Serve warm with whipped cream, if desired.
  • If there are not enough apricot halves in the can, cut larger ones in half, then evenly divide among the muffin cups.

Nutrition Facts : Calories 227.4, Fat 7.1, SaturatedFat 2.7, Cholesterol 22, Sodium 114.9, Carbohydrate 39.4, Fiber 1.1, Sugar 26.2, Protein 2.2

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.

AMARETTO PEAR UPSIDE-DOWN CAKE



Amaretto Pear Upside-Down Cake image

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

Provided by QueenJellyBean

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

10 tablespoons butter, divided
1/2 cup packed brown sugar
2 tablespoons honey
2 large ripe bartlett pears, peeled and cored
1 1/2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
1/2 cup milk
1/4 cup Amaretto or 1/4 cup other almond flavored liqueur
lightly sweetened whipped cream
toasted sliced almonds

Steps:

  • Preheat oven to 350° degrees. Butter six 1-¼ cup custard cups, ramekins, or giant muffin tins.
  • Melt 4 tablespoons butter in a small saucepan. Add brown sugar and honey; cook over low heat for about 2 minutes until mixture no longer separates.
  • Divide mixture evenly between prepared dishes.
  • Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside.
  • In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy.
  • Beat in eggs and vanilla.
  • In a separate bowl, combine all dry ingredients.
  • Combine milk and Amaretto in a bowl. Add half of the dry ingredients to the butter and sugar mixture, then half of the liquid, beating well after each addition.
  • Repeat until all ingredients are combined.
  • Pour batter into the six prepared dishes, smoothing the top.
  • Bake for 25 to 30 minutes, until cooked through. Remove from oven and place on a rack for 10 minutes.
  • Carefully flip each dish over onto serving plates to remove from dish.
  • Serve immediately with lightly sweetened cream and toasted almond slices.

Nutrition Facts : Calories 519.6, Fat 22, SaturatedFat 13.2, Cholesterol 124.2, Sodium 366.2, Carbohydrate 76.6, Fiber 3.2, Sugar 47.2, Protein 6.5

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.

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