Peach Upside Down Pudding Cake

PEACH UPSIDE DOWN CAKE I



Peach Upside Down Cake I image

This cake uses fresh peaches. Serve with whipped cream.

Recipe From allrecipes.com

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
Calories317.7 calories
Carbohydrate40.7 g
Cholesterol62.4 mg
Fat16.4 g
Fiber0.5 g
Protein3.1 g
SaturatedFat10.1 g
Sodium365.8 mg
Sugar27 g

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



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

Recipe From tasteofhome.com

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
Calories 384 calories
Fat19g fat (11g saturated fat)
Cholesterol71mg cholesterol
Sodium306mg sodium
Carbohydrate52g carbohydrate (36g sugars
Fiber1g fiber)
Protein4g protein.

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 PUDDING CAKE



Peach Upside-Down Pudding Cake image

This is a very easy cake, and the pudding makes it so moist. I like to serve with whipped topping and cinnamon sprinkled over top...looks like you put a lot of work into it, but it is really very simple. Mmm, think I must go make one right now!!

Recipe From food.com

Provided by Manda

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine, melted
1/3 cup packed light brown sugar
1 (29 ounce) can sliced yellow cling peaches, drained
1 package yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1 cup sour cream
1/4 cup oil
1/2 teaspoon vanilla extract

Steps:

  • Combine butter and brown sugar and pour into 13x9-inch pan.
  • Arrange peaches on top.
  • Combine remaining ingredients in large bowl.
  • Beat at medium speed 4 minutes.
  • Spoon into pan and bake at 350 degrees for 50-55 minutes or until cake springs back when touched.
  • Cool in pan 5 minutes.
  • Invert onto platter, and cool completely.
  • Garnish with whipped topping, if desired.

TENNESSEE PEACH PUDDING



Tennessee Peach Pudding image

This out-of-this-world dessert is one of our favorite, easy peach recipes. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. -Virginia Crowell, Lyons, Oregon

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup 2% milk
3 cups sliced peeled fresh or frozen peaches
TOPPING:
1-1/2 cups water
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon butter
1/4 teaspoon ground nutmeg
Vanilla ice cream, optional
Calories 253 calories
Fat2g fat (1g saturated fat)
Cholesterol5mg cholesterol
Sodium269mg sodium
Carbohydrate57g carbohydrate (44g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • Preheat oven to 400°. Combine flour, sugar, baking powder, salt and, if desired, cinnamon. Stir in milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish., For topping, combine water, sugars, butter and nutmeg in a large saucepan. Bring to a boil, stirring until sugars are dissolved. Pour over peach mixture. Bake until filling is bubbly and a toothpick inserted in topping comes out clean, 40-50 minutes. Serve warm or cold with ice cream, if desired.

UPSIDE-DOWN PEACH SPONGE



Upside-down peach sponge image

A moist, fruity cake which is perfect for an afternoon tea with friends

Recipe From bbcgoodfood.com

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h25m

Yield Cuts into 15 squares

Number Of Ingredients 10

250g softened butter , plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
4 eggs
150ml pot natural yogurt
1 tsp vanilla paste or extract
2 tbsp caster sugar mixed with 1 tbsp flour
small punnet raspberries
2-3 x 400g/14oz cans peach halves, drained
Calories326 calories
Fat16 grams fat
SaturatedFat10 grams saturated fat
Carbohydrate43 grams carbohydrates
Sugar29 grams sugar
Fiber1 grams fiber
Protein5 grams protein
Sodium0.5 milligram of sodium

Steps:

  • First make the topping. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. Sprinkle with the sugar-flour mix. Push a raspberry or cherry into the cavity of each peach half, then place the peaches, cut-side down, in the tin.
  • To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt and vanilla in a large bowl with an electric whisk until lump-free. Spoon the mix into the tin, over and around the peaches, then bake for 50 mins-1 hr until golden and risen and a skewer poked in comes out clean.
  • Cool briefly, then carefully run a cutlery knife around the edges to release any stuck bits. Turn the cake out onto a board and cut into squares. Delicious eaten warm with ice cream.

PEACH PUDDING CAKE



Peach Pudding Cake image

Recipe from the Hyde Park Bar & Grill in Austin. Courtesy of Bon Appetit. As this bakes the fruit will sink to the bottom of the pan.

Recipe From food.com

Provided by Galley Wench

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 16

non-stick vegetable oil cooking spray
1 3/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 1/4 teaspoons baking powder
3/8 teaspoon coarse kosher salt
1/2 teaspoon baking salt
1/2 teaspoon baking soda
3/4 cup unsalted butter (1 1/2 sticks)
1 3/4 cups sugar
2 tablespoons vanilla
2 large eggs
3/4 cup buttermilk
4 cups peaches, peeled and sliced (about 3 pounds)
1 teaspoon cinnamon
1 tablespoon sugar
sweetened whipped cream

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