Sweet Georgia Peach Upside Down 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.

SWEET PEACH CAKE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
• Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
• For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.

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.

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.

INCREDIBLE PEACH UPSIDE DOWN CAKE

Steps:

• Topping:.
• In a 9 1/2 or 10 inch nonstick oven-proof skillet, mix sugar and 3 tsp water. Boil, swirling pan, about 5 minutes until sugar starts to caramelize and tuns a light honey color. Remove from heat; stir in butter, lemon juice and scnapps until blended. Cool slightly, then arrange peach slices in caramel, overlapping to fit. Heat oven to 350°F
• Cake:.
• Whisk flour, baking powder, baking soda and spices in small bowl to blend. In medium bowl, with a handheld mixer on medium speed, beat sugar, butter, egg and extracts 3 minutes, or until pale and smooth. On low speed, alternately beat in flour mixture and buttermilk until just blended. Spoon over peaches; spread evenly to edges.
• Bake 35-40 minutes until a wooden pick inserted in center of cake comes out clean. Cool in skillet on a wire rack 5 minutes. Run a thin knife around edges of cake to loosen; invert onto serving plate (if any peach slices stick to skillet, replace on top of cake). Serve cake warm or at room temperature.

LIGHT PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
• Drain peaches, reserving 2 tablespoons of the juice.
• Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
• In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
• Spread into prepared baking pan and top with peaches.
• In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
• In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
• Add to dry ingredients and stir until blended well.
• Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
• Cool for 10 minutes before inverting onto serving plan.
• Best served warm.
• Please note: Cooking time includes the 10 minute standing time.

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.