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
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.
PEACH COBBLER UPSIDE-DOWN POUND CAKE
I wanted a pound cake and the taste of my peach cobbler so this is what I came up with...
Provided by Ericia
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h55m
Yield 14
Number Of Ingredients 25
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.
Nutrition Facts : Calories 746.1 calories, Carbohydrate 95.3 g, Cholesterol 153.6 mg, Fat 38.3 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 20.5 g, Sodium 278.5 mg, Sugar 73.6 g
PEACH UPSIDE DOWN CRUMBLE CAKE
Make and share this Peach Upside Down Crumble Cake recipe from Food.com.
Provided by Ck2plz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer (or stand mixer) until light and fluffy. Beat in the vanilla, then add the eggs one at a time. Turn the mixer to low speed and mix in the buttermilk until just combined. The mixture will look curdled. Using a sifter or fine-mesh strainer, combine the flour, baking powder, baking soda and salt in a separate medium bowl. Stir, in three stages, into the wet mixture until combined; set aside.
- Place the 1/2 cup butter into a 9- x13-inch baking pan and melt in the oven. Remove pan from the oven and stir in the brown sugar and oats. Spread evenly throughout the bottom of the pan. Layer the peach slices evenly across the pan, on top of the sugar/oat glaze.
- Pour the cake mixture over top of the layered peaches. Spread evenly with a spatula. Tap the pan several times on the counter top to rid any air bubbles. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven, and immediately invert onto a large serving plate. Allow to cool, then serve.
Nutrition Facts : Calories 600, Fat 25.7, SaturatedFat 15.4, Cholesterol 124.6, Sodium 550.6, Carbohydrate 85.2, Fiber 2.1, Sugar 45.3, Protein 8.6
PEACH UPSIDE-DOWN CAKE
A twist on the upside-down cake tradition! The first cake I ever made and entered at the fair, years ago as a 4Her! Of course I got a blue ribbon! Still making it today 40 years later only simplified these days.
Provided by LAURIE
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 388.5, Fat 13.6, SaturatedFat 5.9, Cholesterol 56.5, Sodium 364.3, Carbohydrate 65.7, Fiber 1.4, Sugar 49.4, Protein 3.4
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.
PEACH UPSIDE DOWN CAKE
This recipe was passed on to me by a friend who's very much into PEACHES anything, as long as it's easy-to-make!!
Provided by Sydney Mike
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 307.5, Fat 13.3, SaturatedFat 2.2, Cholesterol 53.5, Sodium 302.2, Carbohydrate 45.4, Fiber 1.8, Sugar 32.6, Protein 3.6
PEACH UPSIDE DOWN MUFFINS
I've long been a fan of Peach Upside Down Cake, so when I found this recipe on the web, I had to try it. They're cooling right now and I can't wait to dig in! NOTE: I halved the butter and brown sugar as an easy way to cut some fat and calories. I had a little trouble getting them out of the pan and some of the peaches slipped off and had to be put back on, but there doesn't seem to be a significant compromise to the muffin. I'm interested if the results differ if you use all the butter and brown sugar that's called for. Also, you could easily stretch more than 12 muffins out of this recipe.
Provided by Amy020
Categories Dessert
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, mix together egg, milk and melted shortening. Set aside.
- Sift together flour, sugar, baking powder and salt. Fold into egg mixture until just combined.
- Divide butter and brown sugar equally among 12 muffin tin cups. Heat in a 375*F oven until melted (a minute or two).
- Place one cherry half in the center of each tin cup and arrange peach slices around it. Spoon batter over cherries/peaches.
- Bake 25 mins or until center is set. Remove from oven and turn out onto serving platter (or wire rack over wax paper to catch the buttery, sugary drips) immediately. Let cool.
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
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- Preheat the oven to 350 degrees F. Spray a well-seasoned 9-inch cast iron skillet with nonstick cooking spray.
- In a small bowl, combine the brown sugar, melted butter and cinnamon. Pour into the skillet and arrange the peaches on top. Set aside.
- In a small bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, use an electric mixer to beat the butter and sugar together until pale yellow. Add the egg and almond extract; beat until combined. Beat in the flour mixture and the buttermilk in parts, alternately; beat until just combined.
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