Peach Upside Down Crumble Cake 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 CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer (or stand mixer) until light and fluffy. Beat in the vanilla, then add the eggs one at a time. Turn the mixer to low speed and mix in the buttermilk until just combined. The mixture will look curdled. Using a sifter or fine-mesh strainer, combine the flour, baking powder, baking soda and salt in a separate medium bowl. Stir, in three stages, into the wet mixture until combined; set aside.
• Place the 1/2 cup butter into a 9- x13-inch baking pan and melt in the oven. Remove pan from the oven and stir in the brown sugar and oats. Spread evenly throughout the bottom of the pan. Layer the peach slices evenly across the pan, on top of the sugar/oat glaze.
• Pour the cake mixture over top of the layered peaches. Spread evenly with a spatula. Tap the pan several times on the counter top to rid any air bubbles. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from oven, and immediately invert onto a large serving plate. Allow to cool, then serve.
• Source: Adapted from Budget Gourmet Mom, Cake base adapted from The Smitten Kitchen

SOUTHERN PEACH UPSIDE-DOWN CAKE

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.

PEACH COBBLER UPSIDE-DOWN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
• Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
• Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
• Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
• Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

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.

EASY CAKE MIX PEACH UPSIDE-DOWN CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
• Sprinkle brown sugar evenly in the pan(s).
• 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. Pour the batter over the fruit.
• Bake in the preheated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand in the pan for 5 minutes and then turn upside down onto a cake dish or large platter. Serve warm with whipped cream. Enjoy!

PEACH UPSIDE-DOWN CAKE

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

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.