Peach Upside Down Cheesecake Recipes

PEACH UPSIDE DOWN CAKE I

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.

UPSIDE-DOWN PEACH CAKE

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.

PEACH UPSIDE-DOWN CHEESECAKE

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.

CARAMEL PEACH UPSIDE-DOWN CAKE

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.

INDIVIDUAL PEACH UPSIDE-DOWN CAKE

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.

PEACH UPSIDE-DOWN CAKE

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.

PEACH UPSIDE-DOWN CAKE

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.

PEACH UPSIDE DOWN CAKE

Steps:

• Mix cake batter according to directions on box, but substitute reserved peach juice/syrup for water.
• Add margarine, then eggs.
• Sprinkle some cinnamon & a little brown sugar [as much as desired!], then blend until it is thick. Set aside.
• In bottom of a 13"x9" non-stick cake pan, place peach halves, cut side down & with a cherry in the middle of each, lining bottom of pan with peaches.
• Sprinkle a little brown sugar over peaches.
• Put a whole pecan in each of the spaces where peach halves come together, & place more all around the pan.
• Drizzle A LITTLE BIT of the cherry liquid over the peaches.
• Pour cake batter over peaches, covering all of them.
• Bake cake according to directions on box, but increasing baking time A LITTLE BIT.
• When done, remove from oven & cool slightly before inverting cake onto a serving plate.
• Great served warm, with a scoop of vanilla ice cream.