Upside Down Peach Cake With Apricot Beer Syrup Recipes

MAKEOVER PEACH UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Drain peaches, reserving 2 tablespoons juice. Cut peach slices lengthwise in half; pat dry., In a small bowl, mix brown sugar, 1 tablespoon melted butter, spices and reserved juice; spread into a 9-in. round baking pan coated with cooking spray. Arrange peach slices over top., In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, vanilla, buttermilk and remaining butter. Add to dry ingredients; stir just until moistened. Spoon over peaches., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

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.

APRICOT UPSIDE-DOWN CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

PEACH UPSIDE-DOWN CAKE

Steps:

• Pour butter into a 9-in. round baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 tablespoons of syrup. Arrange peach halves, cut side down, in a single layer over the sugar. Sprinkle coconut around peaches; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. , Pour over peaches. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm.

APRICOT UPSIDE-DOWN CAKE

Steps:

• 1. PREHEAT oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water/juice and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside. MELT butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly.Add a tablespoon of the syrup...mix well. Pour into 9-inch round cake pan. Top with apricot slices. Cover with batter. BAKE 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.

UPSIDE DOWN PEACH CAKE WITH APRICOT BEER SYRUP

Steps:

• In a small saucepan, melt the butter over medium heat; add sugar, then beer, vanilla extract and salt.
• Bring to a simmer over medium heat and then continue to simmer for 5 minutes or until the sauce comes together and gets slightly thicker. Keep warm.
• Preheat your oven to 350°F; Line the bottom of a 9" springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
• Arrange the peach slices in concentric circles around the bottom of the pan; top with dollops of butter and then sprinkle with the sugar.
• Combine the flour, baking powder, baking soda and salt in a medium sized mixing bowl. Mix well with a whisk until fluffy and thoroughly combined.
• In a large glass measuring cup, combine the sour cream, buttermilk and vanilla extract and mix until well combined.
• In a separate, larger mixing bowl, cream the butter and sugar with an electric mixer at medium speed until well combined, about 1 minute. Add eggs, one at a time, beating well between each addition until light and creamy.
• Add half the dry ingredients and mix on low speed until barely just incorporated, then pour in half the buttermilk mixture and resume mixing on low speed until combined. Repeat with the rest of the dry ingredients, then buttermilk, mixing just until combined each time. Do not overmix.
• Delicately pour the batter over the reserved peach layer and spread the batter and smooth the top as evenly as you can and bake for 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Once the cake is done baking, take it out of the oven and let it cool for about 5 minutes. Using a long wooden skewer, poke holes all over the cake, going as deep as you can. Pour about 1/3 of the hot apricot beer sauce over the entire top of the cake and then put the cake in the fridge to cool for about an hour. Remove the ring from the pan, carefully invert the cake onto a rimmed cake plate or stand and peel off the parchment paper.
• Drizzle another 1/3 of the syrup over the peaches, garnish with fresh peach slices and mint leaves and sprinkle with sparkling sugar, if desired.
• Serve warm, topped with a little more of the apricot beer syrup; store potential leftovers in the refrigerator for up to a week.

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.

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.

UPSIDE-DOWN PEACH SPONGE

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.