Upside Down Peach Bread Recipes

UPSIDE-DOWN PEACH CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
• Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
• Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
• Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

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 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.

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 III

Steps:

• Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
• Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
• In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
• In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
• In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
• Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
• Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.

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.

PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350.
• Melt butter in a 13x9 pan.
• Sprinkle with brown sugar, evenly.
• Drain peaches and reserve syrup.
• Arrange slices in the sugar.
• If desired arrange cherries round side down in the sugar.
• Add enough water to syrup to make 1 1/3 cup liquid.
• Add this and the eggs to the cake mix and mix as directed.
• Bake at 350 for 45-50 minutes until toothpick comes clean.
• Let stand 5 minutes.
• Turn upside-down on a large platter or cookie sheet with sides.
• Remove pan and serve warm topped with whipped cream.