Upside Down Cobbler Recipes

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.

UPSIDE-DOWN FRESH PEACH COBBLER

Steps:

• Heat the peaches in saucepan with 1/2 cup sugar, til good and hot.
• (if using canned peaches, don't add sugar).
• Melt butter in 2 qt baking dish.
• Mix dry ingredients for batter.
• Add 3/4 cup milk, beating until all the lumps are gone.
• Pour batter onto melted butter.
• DO NOT STIR!
• Spoon hot peaches onto the batter.
• DO NOT STIR!
• Bake at 350 degrees for 45 minutes, or until top is golden brown.
• The batter will have risen to the top, making a beautiful golden crust.
• serve warm with cream or ice cream.
• DELISH!
• This is also good with plums, boysenberries, apricots etc.

FRESH PEACH COBBLER (THE UPSIDE DOWN VERSION)

Steps:

• In a small saucepan, combine the peaches, lemon juice, cup of sugar, and pinch of salt and bring to a boil over high heat, stirring constantly. Remove from heat and add cinnamon and orange liquor. (Nutmeg is also good). If you do this ahead of time, make sure the fruit mixture is warm or room temp before proceeding.
• Preheat oven to 375 degrees.
• Pour the melted butter into a 13 by 9 by 2-inch baking dish.
• In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.
• Pour the peaches over the batter but do not stir them together.
• Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, spices, salt, and cornstarch. Add the fruit and mix the coating evenly with the sugar mixture. Toss with the lemon juice. Place the fruit filling in a 10 or 12-inch cast iron skillet or a 2-quart baking dish and place in the oven for 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Remove the fruit from the oven and drop 6 to 8 (1/2-cup) portions of the biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
• Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 15 to 20 minutes. Remove the cobbler from the oven and cool for 15 minutes before serving.
• To make biscuit:
• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
• Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
• Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit, drop the biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart.
• Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm.
• Cook's Note:
• Seasoning Your Cast Iron Skillet
• Position a rack in the center of the oven, and preheat the oven to 325 degrees F.
• Wash the skillet with warm, soapy water and dry thoroughly.
• Apply a thin coating of vegetable oil or vegetable shortening with a paper towel on all surfaces, inside and out.
• Place the skillet on the oven rack, upside down. Place a baking sheet or a sheet of foil on the rack beneath to catch any dripping.
• Bake for 1 hour, then turn off the heat, open the door, and allow the skillet to cool inside the oven before removing. The skillet is now ready to use.
• To wash: Scrub the skillet with hot water and a brush without detergent. Never use sharp or metal utensils on it while cooking and never place in the dishwasher.

BERRY BEST UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.

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.