Peach Upside Down Cake Recipes

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PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

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

Provided by LaLa Lola

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 cup brown sugar
1 (18 ounce) box yellow cake mix
3 eggs
1/3 cup oil
1/3 water
3 cups sliced peaches
whipped topping (optional) or ice cream (optional)

Steps:

  • Preheat oven to 350°F
  • Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
  • Mix cake as directed, using juice from peaches in place of water.
  • Arrange peaches on top of sugar mixture, and spread batter over fruit.
  • Bake for 45 to 50 minutes, until cake tests done with a toothpick.
  • Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
  • Serve warm or room temp with whipped topping or ice cream.

Nutrition Facts : Calories 407.9, Fat 19.9, SaturatedFat 6.8, Cholesterol 67.7, Sodium 370.3, Carbohydrate 55, Fiber 1.1, Sugar 39.5, Protein 3.9

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

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.

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.

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 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

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

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

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Peaches and coconut give this variation from Terri Holmgren of Swanville, Minnesota a refreshing flavor that's especially nice for spring and summer.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 10

1/3 cup butter, melted
1/2 cup packed brown sugar
1 can (29 ounces) peach halves
1/4 cup sweetened shredded coconut
2 eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Pour butter into a 9-in. round baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 tablespoons of syrup. Arrange peach halves, cut side down, in a single layer over the sugar. Sprinkle coconut around peaches; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. , Pour over peaches. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm.

Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 236mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Provided by Tyler Florence

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

2 sticks butter
1/2 cup sugar
2 ripe peaches, pitted, sliced into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
1 tablespoon vanilla extract
3 eggs
Zest of 1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
  • In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
  • Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
  • Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.

PEACH UPSIDE DOWN CAKE



Peach Upside Down Cake image

It's amazing how something this easy to make can taste so good --- this is like a pineapple upside down cake only it's made with peaches!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 1 8inch round cake

Number Of Ingredients 12

1/4 cup butter, softened
1/2 cup packed brown sugar
1 1/2 cups canned peach slices, drained
6 maraschino cherries, halved
1/3 cup Crisco shortening
1/2 cup sugar
1 egg
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon grated orange rind
1/2 cup orange juice

Steps:

  • Set oven to 350 degrees.
  • Spread 1/4 cup butter onto bottom of an 8-inch round cake pan, and sprinkle with brown sugar.
  • Arrange canned peaches and cherries on top of the brown sugar.
  • In a bowl, cream the shortening and sugar and rind until well blended; add the egg, and beat well.
  • Sift the flour, baking powder and salt together; add to the creamed mixture, alternately with the orange juice.
  • Pour evenly and carefully over peaches.
  • Bake for 45-50 minutes, or until cake tests done.
  • Cool in pan for 10 minutes.
  • Invert (turn over) onto serving plate, and remove cake from pan.

Nutrition Facts : Calories 2779.9, Fat 121.2, SaturatedFat 48.1, Cholesterol 333.5, Sodium 4493.4, Carbohydrate 411.8, Fiber 9.2, Sugar 266.9, Protein 24.1

PEACH UPSIDE-DOWN CHEESECAKE



Peach Upside-Down Cheesecake image

I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. -Kristin Olbert, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 8

1/4 cup butter, melted
1/2 cup packed brown sugar
3 medium peaches, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.

PEACH UPSIDE-DOWN CAKE III



Peach Upside-Down Cake III image

Low-fat and delicious. Made with fresh peaches.

Provided by DISNEY5

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 13

6 large fresh peaches
⅔ cup white sugar
2 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon canola oil
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup lowfat buttermilk

Steps:

  • Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
  • Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
  • In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
  • In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
  • Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  • Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 23.8 g, Cholesterol 21 mg, Fat 3.7 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 161.2 mg, Sugar 15.7 g

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.

PEACH UPSIDE DOWN CAKE



Peach Upside Down Cake image

I've had this recipe for over 20 yrs. Always like to make for company. Very good and looks pretty too.

Provided by Aunt Paula

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (29 ounce) can sliced peaches, drained
2 (3 ounce) packages orange Jell-O
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1 (515 g) package pillsbury classic yellow cake mix
1 cup water
1/3 cup oil
3 eggs
1 cup Cool Whip, thawed

Steps:

  • Arrange peaches in a buttered 13 x 9 inch pan.
  • Combine orange Jell-O and cinnamon in small bowl.
  • Sprinkle about 3/4 of the mixture evenly over peaches.
  • Dot with butter.
  • Prepare cake mix as directed on package.
  • Pour 3/4 of the batter into pan.
  • Stir remaining gelatin mixture into remaining cake batter.
  • Blend well; pour into pan.
  • Zigzag spatula through batter to marble.
  • Bake at 350 degrees Fahrenheitfor 45 minutes or until cake tester inserted in center comes out clean.
  • Cool 5 minutes in pan; invert onto serving platter.
  • Cool and serve with Cool Whip topping.

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.

PEACH UPSIDE DOWN CAKE



Peach Upside Down Cake image

This recipe is a fast and easy way to get a great upside down cake on the table in short order with ingredients you may already have on hand. It is a pretty presentation and a great addition to any occasion from birthdays, to tea parties, to parties, to luncheons, to summer bbqs and so many more. A perfect way to use fresh peaches when those are plentiful. This recipe comes from Janette Suber. Our family enjoys this cake with its ooey gooey top of carmelized peaches atop soft, moist cake. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Breakfast

Time 1h10m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 9

1 1/2 cups brown sugar
12 teaspoons salted butter (1 1/2 sticks)
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice, ground
1/2 teaspoon pure vanilla extract
4 -6 ripe peaches (peeled and sliced)
1 yellow cake mix, set aside (mix as directed on box)
oil, water, eggs per cake mix direction

Steps:

  • Gather 9x13 baking pan ( or your choice of pan), medium sized non-stick sauce pan, mixing bowl,
  • Preheat oven to 350 degrees.
  • Spray a 9x13 inch baking pan, or whatever dish you are using, with non-stick baking spray.
  • In medium size non-stick sauce pan melt butter, add brown sugar, peaches, spices and vanilla extract. Bring to a rolling boil for about 2-3 minutes, then reduce heat and let slow simmer for about 5-10 minutes.
  • In separate mixing bowl, mix up cake batter. Mix as directed on the box. Adding oil, water and eggs as directed.
  • Pour the peach mixture in bottom of the baking pan, then pour cake batter on top, making sure to start spreading batter around outer edges of the pan and pouring towards the center. Fill any empty spaces with remaining batter. You want to be sure that all of the peaches/sauce mixture stays under the batter, not on top.
  • Place in preheated 350 degree oven for approximately 30-45 minutes depending on the humidity or moisture in the air. Test to see if the cake is done by inserting a toothpick in the middle of the cake.
  • Cool cake a bit . Flip the cake onto a plate that is larger than your cake carefully not allowing any of the glaze to come out the sides. Once flipped, you can either serve it warm with some ice-cream and a cup of coffee or you can just save it for a breakfast snack.
  • Enjoy!

Nutrition Facts : Calories 298.3, Fat 7.8, SaturatedFat 2.8, Cholesterol 9.5, Sodium 281.5, Carbohydrate 56.6, Fiber 1.1, Sugar 42.7, Protein 2.1

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

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Top Asked Questions

What is the best way to make peach cake?
Directions. 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.
What is an upside-down peach cake?
This peach upside-down cake is fast and easy to prepare because it starts with a cake mix. The irresistible dessert is soaked with sweet fruit juices and topped with caramelized brown sugar for a moist treat.
How do you make Peach crisp with butter and sugar?
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.
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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