PEACH UPSIDE-DOWN CAKE
Make and share this Peach Upside-Down Cake recipe from Food.com.
Provided by LaLa Lola
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine.
- Mix cake as directed, using juice from peaches in place of water.
- Arrange peaches on top of sugar mixture, and spread batter over fruit.
- Bake for 45 to 50 minutes, until cake tests done with a toothpick.
- Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down.
- Serve warm or room temp with whipped topping or ice cream.
Nutrition Facts : Calories 407.9, Fat 19.9, SaturatedFat 6.8, Cholesterol 67.7, Sodium 370.3, Carbohydrate 55, Fiber 1.1, Sugar 39.5, Protein 3.9
PEACH UPSIDE DOWN CAKE
It's amazing how something this easy to make can taste so good --- this is like a pineapple upside down cake only it's made with peaches!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 8inch round cake
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Spread 1/4 cup butter onto bottom of an 8-inch round cake pan, and sprinkle with brown sugar.
- Arrange canned peaches and cherries on top of the brown sugar.
- In a bowl, cream the shortening and sugar and rind until well blended; add the egg, and beat well.
- Sift the flour, baking powder and salt together; add to the creamed mixture, alternately with the orange juice.
- Pour evenly and carefully over peaches.
- Bake for 45-50 minutes, or until cake tests done.
- Cool in pan for 10 minutes.
- Invert (turn over) onto serving plate, and remove cake from pan.
Nutrition Facts : Calories 2779.9, Fat 121.2, SaturatedFat 48.1, Cholesterol 333.5, Sodium 4493.4, Carbohydrate 411.8, Fiber 9.2, Sugar 266.9, Protein 24.1
INDIVIDUAL PEACH UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 350 degrees F.
- Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside.
- In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
- Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.
PEACH UPSIDE DOWN CAKE
This recipe is an old standby that is so easy and so good. You can also make this with can peaches. Serve with whipped cream or ice cream.
Provided by Sageca
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Topping: Soften butter in bottom of oiled 8 inch round pan. Add brown sugar and blend well. Place cherries so peach halves will fit on top. Press peach cut side down into mixture.
- Batter. Cream together the butter,almond flavouring and sugar until light and fluffy. Add the egg and beat until smooth;set aside. Mix flour,salt, baking soda and baking powder.
- Alternately add the dry ingredients and the milk to the creamed butter mixture beating well between additions. Pour batter over peach slices in cake pan.
- Bake for 40 tminutes. Cake is done when a knife inserted in the centre comes out clean. Leave cake in pan and cool on a wire rack for 30 minutes. Remove from pan and invert onto a serving plate.
Nutrition Facts : Calories 278.5, Fat 11.3, SaturatedFat 6.8, Cholesterol 54.2, Sodium 307.5, Carbohydrate 42.5, Fiber 1.6, Sugar 29, Protein 3.4
PEACH UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins.
- In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined.
- Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes.
- Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates.
PEACH-BOURBON UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
- Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
EASY CAKE MIX PEACH UPSIDE-DOWN CAKE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
- Sprinkle brown sugar evenly in the pan(s).
- Drain the peaches, reserving the syrup.
- Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.
- Add enough water to the reserved peach syrup to make 1 1/3 cups of liquid. Add this liquid to a medium bowl, along with the eggs and the cake mix.
- Beat as directed on the cake mix package. Pour the batter over the fruit.
- Bake in the preheated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand in the pan for 5 minutes and then turn upside down onto a cake dish or large platter. Serve warm with whipped cream. Enjoy!
Nutrition Facts : Calories 495 kcal, Carbohydrate 88 g, Cholesterol 77 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 507 mg, Sugar 61 g, Fat 15 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
INCREDIBLE PEACH UPSIDE DOWN CAKE
Make and share this Incredible Peach Upside Down Cake recipe from Food.com.
Provided by jovigirl
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 191.7, Fat 4.4, SaturatedFat 2.5, Cholesterol 31, Sodium 148.3, Carbohydrate 35.9, Fiber 1.2, Sugar 22.9, Protein 3
UPSIDE-DOWN PEACH SPONGE
A moist, fruity cake which is perfect for an afternoon tea with friends
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield Cuts into 15 squares
Number Of Ingredients 10
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.
Nutrition Facts : Calories 326 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
PEACH UPSIDE-DOWN CAKE
Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
Provided by Florence Fabricant
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 39 grams, TransFat 0 grams
SOUTHERN PEACH UPSIDE-DOWN CAKE
A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. -Trista Jefferson, Batavia, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 306 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
LOW-FAT PEACH UPSIDE DOWN CAKE
Wonderful old WW Magazine recipe that has far less margarine than other cakes and is huge on flavor. You won't miss the fat.
Provided by CaliforniaJan
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Pour the melted margarine into an 8 x 8 x 2" baking pan, spreading to coat bottom and sides of pan.
- Arrange peaches in bottom of pan. Place the remaining margarine in food processor; process 10 seconds; add sugar; pulse 20 seconds. Add eggs, vanilla and almond extracts and 2 tablespoons water; process 10 seconds. Scrape down sides of work bowl; add remaining ingredients. Pulse until batter thickens.
- Spread evenly over peaches.
- Bake 25 - 30 minutes, until toothpick inserted in center of cake comes out clean. Cool on rack 2 minutes. Loosen around edges with metal spatula and invert onto serving plate.
Nutrition Facts : Calories 204.5, Fat 5.4, SaturatedFat 1.1, Cholesterol 52.9, Sodium 280.4, Carbohydrate 35, Fiber 1.4, Sugar 16, Protein 4.4
PEACH UPSIDE-DOWN CAKE
Southern peaches are something special. The trouble is, you pretty much have to live in the South to understand what the fuss is about, because peaches bought elsewhere are most often picked green and hard before shipping. When ag-entrepreneur Stephen Rose moved to Nashville in the summer of 2010, he made a disheartening discovery: No one was selling fresh, flavorful peaches like the kind he'd grown up with in Peach County, Georgia. He had an idea. He and his wife bought a 1964 Jeep truck and started selling big, beautiful, juicy Georgia peaches out of their cab in Nashville. Within five weeks, the city had consumed over ten tons of their brown-bagged peaches. Now the Peach Truck Tour travels through Tennessee, Kentucky, Ohio, Indiana, and Pennsylvania! Pineapple upside-down cake is a Southern classic and is most often made with canned pineapple. This version uses fresh peaches and is a vast improvement, in my opinion. You can use all-purpose flour instead of the cake flour, but the results will be a bit heavier and slightly dense.
Provided by Virginia Willis
Categories dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
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.
UPSIDE-DOWN PEACH CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER PEACH UPSIDE DOWN CAKE
Make and share this Ginger Peach Upside Down Cake recipe from Food.com.
Provided by Rosiegirl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
- In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
- Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
- Sprinkle with ginger; set aside.
- Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
- Beat in vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
- Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
- Spoon over peaches and spread without disturbing peaches.
- Set on rimmed baking sheet.
- Bake in bottom third of 350°F (180°C) oven until top springs back when lightly touched, about 1 hour.
- Let cool in pan on rack for 15 minutes.
- Invert onto flat serving plate.
Nutrition Facts : Calories 320.3, Fat 16.3, SaturatedFat 9.8, Cholesterol 71.5, Sodium 331.6, Carbohydrate 41.3, Fiber 0.8, Sugar 28.8, Protein 3.5
PEACH UPSIDE DOWN CAKE I
This cake uses fresh peaches. Serve with whipped cream.
Provided by Judy Wilson
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 40.7 g, Cholesterol 62.4 mg, Fat 16.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 10.1 g, Sodium 365.8 mg, Sugar 27 g
PEACH UPSIDE DOWN CAKE
I've had this recipe for over 20 yrs. Always like to make for company. Very good and looks pretty too.
Provided by Aunt Paula
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Arrange peaches in a buttered 13 x 9 inch pan.
- Combine orange Jell-O and cinnamon in small bowl.
- Sprinkle about 3/4 of the mixture evenly over peaches.
- Dot with butter.
- Prepare cake mix as directed on package.
- Pour 3/4 of the batter into pan.
- Stir remaining gelatin mixture into remaining cake batter.
- Blend well; pour into pan.
- Zigzag spatula through batter to marble.
- Bake at 350 degrees Fahrenheitfor 45 minutes or until cake tester inserted in center comes out clean.
- Cool 5 minutes in pan; invert onto serving platter.
- Cool and serve with Cool Whip topping.
PEACH MELBA UPSIDE DOWN CAKE
Make and share this Peach Melba Upside Down Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
- Drain peaches, reserving peach syrup.
- Add enough water to make 1 1/3 cups liquid -- set aside.
- Scatter raspberries on top of peaches.
- In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
- Beat on medium speed for 2 minutes.
- Pour batter evenly over fruit.
- Bake for 45-50 minutes or until a tester comes out clean.
- Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
- Serve warm with a generous dollop of whipped cream or cool whip, if desired.
- ****Note.canned peaches work best for this recipe becuse they keep their color and texture during baking.If you want evenly sized slices.buy peach halves and slice them yourself.I have also used 1/2 cup maraschino cherries in place of raspberries.
Nutrition Facts : Calories 372.8, Fat 14.3, SaturatedFat 4.7, Cholesterol 48.8, Sodium 343.7, Carbohydrate 59.3, Fiber 2, Sugar 47.4, Protein 3.8
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