Peach Amaretto Upside Down Cake Food

PEACH AMARETTO UPSIDE-DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
• Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.

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.

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.

UPSIDE-DOWN PEACHES & CREAM CAKE

Steps:

• Heat the oven to 180C/160f fan/gas 4, line the tins and make the sponge base as described in the 'goes well with' recipe (below right), but do not divide it between the tins just yet.
• Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
• Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.

CRUNCHY AMARETTO PEACH COBBLER

Steps:

• Preheat oven to 350°. Spread pie filling into an ungreased 13x9-in. baking dish; drizzle with amaretto. Sprinkle cookie mix and almonds over top; dot with butter. , Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm.

PEACH AMARETTO UPSIDE-DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
• Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.

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.

PEACH UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

UPSIDE-DOWN APRICOT PEACH CAKES

Steps:

• HEAT oven to 350°F Coat 12 muffin cups generously with no-stick cooking spray.
• STIR together preserves and butter in small bowl. Place 1 tablespoon in bottom of each muffin cup. Top with 1 apricot half, rounded side down.
• BEAT flour, sugar, baking powder, salt, shortening, egg, milk, vanilla and almond extract in large bowl with electric mixer on medium for 2 minutes or until smooth. Top each muffin cup with about 3 tablespoons batter.
• BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edge of each cup. Invert onto cookie sheet. Spoon any remaining preserves from cups over top of cakes. Serve warm with whipped cream, if desired.
• If there are not enough apricot halves in the can, cut larger ones in half, then evenly divide among the muffin cups.

AMARETTO PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350° degrees. Butter six 1-¼ cup custard cups, ramekins, or giant muffin tins.
• Melt 4 tablespoons butter in a small saucepan. Add brown sugar and honey; cook over low heat for about 2 minutes until mixture no longer separates.
• Divide mixture evenly between prepared dishes.
• Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside.
• In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy.
• Beat in eggs and vanilla.
• In a separate bowl, combine all dry ingredients.
• Combine milk and Amaretto in a bowl. Add half of the dry ingredients to the butter and sugar mixture, then half of the liquid, beating well after each addition.
• Repeat until all ingredients are combined.
• Pour batter into the six prepared dishes, smoothing the top.
• Bake for 25 to 30 minutes, until cooked through. Remove from oven and place on a rack for 10 minutes.
• Carefully flip each dish over onto serving plates to remove from dish.
• Serve immediately with lightly sweetened cream and toasted almond slices.