PEACH PECAN UPSIDE-DOWN CAKE
I happen to be a big fan of upside-down cakes, but an even bigger fan of peaches!! This cake is quite awesome for fellow peach-lovers. You can serve this warm or at room temperature with vanilla ice cream.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter 10-inch round cake pan.
- Make topping: Place pecans in small baking pan and toast in oven until fragrant, about 10 minutes. Let cool.
- Melt butter in small saucepan over medium-high heat. Stir in brown sugar, corn syrup, and bourbon. Heat to boiling and boil, stirring constantly, until thickened to consistency of syrup, about 5 minutes. Pour into prepared pan. Cut peaches into 1/2-inch-thick slices and arrange in concentric circles on syrup. Arrange pecans decoratively between peaches.
- Make cake batter: Sift flour, cornstarch, baking powder, and salt together into mixing bowl.
- Beat eggs and sugar together in mixer bowl on medium-high speed until thick and doubled in volume.
- Mix vanilla and melted butter in small bowl. Stir large spoonful of egg mixture into butter mixture, then gently fold back into egg mixture. Using rubber spatula, gently fold in flour mixture 1/4 cup at a time. Pour batter evenly over peaches.
- Bake until cake is golden and center springs back when lightly pressed, 30-35 minutes. Immediately run table knife around edge of cake and invert onto serving plate. Serve.
PEACH PECAN CAKE
Make and share this Peach Pecan Cake recipe from Food.com.
Provided by jAcQuiE_7
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- *Preheat oven to 350-degrees F. Lightly grease 9-inch square baking pan; set aside.
- *Spread pecans in single layer on ungreased baking sheet. Bake pecans until lightly browned, about 10 to 12 minutes stirring occasionally.
- *Drain peaches well; discard syrup or save for another use. Chop drained peaches; set aside.
- *Beat softened cream cheese and the brown sugar in large bowl until the mixture is well blended.
- *Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla extract. Stir in gingersnap cookie crumbs, brickle chips, toasted pecans and coconut flakes. Stir in chopped peaches; spread in prepared baking pan.
- *Bake cake until center is firm and edges are golden, about 35 to 40 minutes. Serve with whipped cream if desired.
- *ENJOY!
Nutrition Facts : Calories 556.8, Fat 28.7, SaturatedFat 12.5, Cholesterol 130.3, Sodium 345.5, Carbohydrate 69.9, Fiber 2.6, Sugar 51.8, Protein 8.4
BOURBON SPIKED PEACH PECAN UPSIDE-DOWN CAKE
A dense pecan cake has slices of fresh bourbon-pecan peaches on top.
Provided by Food Network Kitchen
Time 2h30m
Yield 8-10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the peaches, cut-side down, on top. Drizzle the bourbon over the fruit.
- For the batter: Whisk together the flour, pecans, baking powder, baking soda and salt in a medium bowl.
- Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let rest for 15 minutes and then invert onto a platter. Cool to room temperature before serving. Serve with scoops of vanilla ice cream if using.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
PEACH PRALINE UPSIDE-DOWN CAKE
This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans - and that makes it different. - Jeanette Nelson, Sophia, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°. , In a 10-in. cast-iron or other ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in milk, melted butter and vanilla. Fold in flour mixture., With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, 22-27 minutes., Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream and pecan halves.
Nutrition Facts : Calories 417 calories, Fat 16g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 247mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
PEACH CAKE
I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.-Donna Britsch, Tega Cay, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan. , In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. , Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator.
Nutrition Facts : Calories 440 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 420mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH AND PECAN UPSIDE-DOWN CAKE
Provided by Cindy Mushet
Categories Cake Fruit Nut Dessert Bake High Fiber Backyard BBQ Peach Tree Nut Pecan Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Peach and Pecan Topping:
- Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter.
- Cake:
- Position rack in center of oven; preheat to 350°F. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.
- Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.
- Cut cake into wedges. Serve with vanilla ice cream or whipped cream.
PEACH CAKE I
Love those peaches!
Provided by Jenny
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8-inch pan.
- Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
- Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 37 g, Cholesterol 34 mg, Fat 12.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 8 g, Sodium 257.2 mg, Sugar 25.2 g
PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE
A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.
Provided by Kendra Vaculin
Categories Pecan Milk/Cream Jam or Jelly Vanilla Summer Ice Cream Dairy Quick & Easy Fourth of July Mother's Day Father's Day Labor Day Memorial Day Nut Peach Dessert Frozen Dessert
Yield Makes one 9x5" cake
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
- Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
PEACH-PECAN COBBLER
Peach cobbler is easy and foolproof when you can use a cake mix to create this favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Place peach slices on paper towels to absorb liquid.
- In large bowl, mix cake mix, cinnamon, nutmeg, eggs and 3/4 cup reserved peach syrup with spoon until well blended. Drop batter by spoonfuls over butter in pan; spread slightly without stirring. Arrange peach slices over batter.
- Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 13 to 18 minutes longer or until edges are deep golden brown and center springs back when touched lightly in center. Cool 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 0 g
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5/5 (1)Category Cake, DessertCuisine AmericanTotal Time 1 hr 10 mins
- In a mixing bowl cream butter and sugar until fluffy. Add eggs one at a time and mix well. Continue mixing while adding flour, baking soda, cinnamon, vanilla extract and sour cream. Fold in peaches and pecans.
- Bake for 60-70 minutes or until test done. Cool for 10 minutes before removing from pan. Dust with confectioners sugar and serve with whipped cream or ice cream.
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5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Preheat the oven to 325°F. Peel, pit, and thinly slice the peaches. Grease a 10.5-inch cast iron skillet well and arrange the peaches in the bottom. Sprinkle the pecans over the peaches.
- In a small bowl, melt 1/2 cup butter and mix in the brown sugar. Pour it over the peaches and pecans.
- Melt the remaining 1/2 cup butter and add it to a large bowl with the cake mix, milk, eggs, and cinnamon. Mix well. Pour the cake batter over the peaches and brown sugar mixture.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Immediately cover pan with a platter and invert. Serve warm, topped with whipped cream or vanilla ice cream, if desired.
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