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.
PEACHES & CREAM MINI UPSIDE-DOWN CAKES
Enjoy these Peaches and Cream Mini Upside-Down Cakes as a special dessert! Watch now to learn why we love these sweet and gooey mini cakes.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Line 16 muffin pan cups with foil liners. Mix sugar and half the butter until blended; spoon into prepared muffin cups. Top with peaches.
- Beat cake mix, eggs, sour cream, 1/3 cup dry pudding mix and remaining butter in medium bowl with mixer until blended. Spoon over peaches. (Cups will be almost completely filled.)
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Transfer cupcakes to wire racks; cool completely.
- Beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into pastry bag fitted with large plain tip. Insert tip into centers of cupcakes, then pipe pudding mixture into cupcakes. Refrigerate until ready to serve.
- Invert cupcakes onto plates just before serving; remove liners.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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 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
FRESH PEACH AND BLUEBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.
- Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.
- In a medium bowl, whisk to combine the flour, baking powder and salt.
- Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.
- Bake until a toothpick inserted in the center comes out clean, 1 hour.
- Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.
UPSIDE-DOWN FRESH PEACH COBBLER
A delicious, fast and easy dish, using fresh or canned fruit. A family favorite , handed down through the generations.
Provided by Joyce
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the peaches in saucepan with 1/2 cup sugar, til good and hot.
- (if using canned peaches, don't add sugar).
- Melt butter in 2 qt baking dish.
- Mix dry ingredients for batter.
- Add 3/4 cup milk, beating until all the lumps are gone.
- Pour batter onto melted butter.
- DO NOT STIR!
- Spoon hot peaches onto the batter.
- DO NOT STIR!
- Bake at 350 degrees for 45 minutes, or until top is golden brown.
- The batter will have risen to the top, making a beautiful golden crust.
- serve warm with cream or ice cream.
- DELISH!
- This is also good with plums, boysenberries, apricots etc.
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.
UPSIDE DOWN STRAWBERRY PEACH MUFFINS
With sticky tops and cake-like texture, these muffins star on any buffet table.
Provided by Olivia Russell
Categories Other Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- 1. Grease nonstick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.
- 2. Topping: Peel, core and cut peach into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, strawberries and cinnamon.
- 3. In skillet, coat with non-stick spray over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.
- 4. In bowl, whisk together flour, sugar, baking powder, baking soda. In separate bowl, whisk together milk, applesauce, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.
- 5. Bake in centre of 375 degrees F (190 degrees C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.
CARAMELIZED PEACH UPSIDE-DOWN CAKE
Categories Cake Fruit Dessert Bake Peach Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Melt 2 teaspoons butter, then brush muffin cups with some of it. Chill muffin tin 2 minutes to set butter. Line bottom of each muffin cup with a round of parchment paper, then brush cups and parchment with remaining melted butter and chill 2 minutes more. Divide 1 teaspoon flour among muffin cups and shake to coat, knocking out excess flour.
- Cut an X in bottom of each peach and immerse peaches in a large pot of boiling water until skins loosen, about 15 seconds. Transfer peaches with a slotted spoon to a large bowl of ice and cold water to cool. Peel peaches, then pit and halve lengthwise. Cut peach halves lengthwise into 1/2-inch-thick slices, then cut slices crosswise into 1/2-inch pieces.
- Melt remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, then stir in 3 tablespoons brown sugar and cook, stirring occasionally, until sugar is melted and bubbling, about 2 minutes. Carefully add a scant 2 cups peaches (caramel will splatter and sugar will seize), reserving remaining 1/3 cup peaches, then reduce heat and simmer, stirring occasionally, until peaches are tender and caramel is syrupy, 6 to 8 minutes. Spoon cooked peaches and caramel evenly into muffin cups.
- Purée reserved peaches in a blender until smooth. Beat together eggs, salt, almond extract, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until mixture is creamy and tripled in volume, 3 to 5 minutes in a stand mixer or 6 to 8 minutes with a handheld. Reduce speed to low, then add puréed peaches and mix until just combined. Sift remaining 6 tablespoons flour evenly over egg mixture and fold in gently but thoroughly until just combined.
- Spoon batter over caramelized peaches and bake until golden brown and a wooden pick or skewer inserted in center of a cake comes out clean, 10 to 12 minutes. Cool in muffin tin on a rack 2 to 3 minutes, then invert a platter over muffin tin and flip cakes onto platter while still warm. Reposition any peaches that have stuck to parchment and serve cakes warm or at room temperature.
PEACH UPSIDE DOWN CAKE
So, I knew hubby was coming home last night, and I baked him his favorite cake. Needless to say I think he licked the plate..there wasn't a crumb left. Enjoy!!!
Provided by Cassie *
Categories Fruit Desserts
Time 55m
Number Of Ingredients 12
Steps:
- 1. 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.
- 2. In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg, vanilla and sour cream.
- 3. Combine the flour,cinnamon, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
- 4. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. This is delicious served warm. The cake didn't stand a chance in my house..Enjoy!
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5/5 (124)Total Time 1 hr 20 minsCategory DessertsCalories 370 per serving
- With the rack in the lowest position, preheat the oven to 350°F (180°C). Generously butter a 9-inch (23 cm) square baking dish.
- Spread the honey, sugar and lemon juice at the bottom of the dish. Place 9 of the peach halves into the dish, side-by-side in three rows, cut side down. Set aside.
PEACH UPSIDE DOWN MINI CAKES - SWEET & SAVORY
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4.7/5 (47)Total Time 1 hrCategory DessertCalories 190 per serving
- Cut 1 tablespoon of butter into 12 equal parts. (TIP: cold butter is easier to cut.) Place each butter piece in 12 muffin cups.
- Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
MINI PEACH UPSIDE DOWN CAKES - RECIPES - LIP-SMACKING FOOD
From lipsmackingfood.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Dessert
- Preheat the oven to 350 degrees Farenheit (177 degrees Celsius). Spray a standard-size muffin pan liberally with non-stick cooking spray.
- Divide the 1 tablespoon of butter evenly into 12 muffin cups. Sprinkle 1/2 teaspoon brown sugar into each muffin cup.
- Using a sharp knife, slice 1 to 2 peaches into thin slices. Place 3 slices into each muffin cup. Cut the remaining peaches into small cubes, until you have around 1 cup. Set aside.
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- Preheat the oven to 350° Fahrenheit. Butter a 9-inch cake or pie pan then place a round piece of parchment paper on the bottom of the pan (just cut a circle out of the parchment roll) and butter that as well. Start by assembling the upside down bit. Cut and pit the peaches, slicing into 1/2-inch thick pieces and laying them in whatever pattern you like in the bottom of the pan. Be sure not to put too many peach slices in the center, or the cake will not set and be goopy.
- Then, in a small saucepan, heat the 1/2 cup sugar and 1/4 cup water over medium high heat. Stir the mixture until the sugar dissolves completely, and then continue to boil, watching closely, until it turns just amber in color (dark gold) (about 7 minutes). Take off the head immediately and pour (carefully and slowly) over the peaches - be sure to cover the entire peach arrangement. If you run out of caramel sauce, you can always make a second batch! Set aside the pan.
- In a medium bowl, whisk together the flour, baking powder, and nutmeg, then set aside. In another bowl, use an electric mixer to beat together the 3/4 cup sugar and 1/2 cup butter until light and fluffy. Beat in the eggs one at a time, then stir in the flour mixture using a spatula or wooden spoon. Pour the batter over the caramel and peaches, spreading evenly.
- Bake for 35 minutes or until top is golden brown and set (does not jiggle). Let the cake cool almost completely before serving. This cake is wonderful on it's own or topped with vanilla ice cream!
MINI PEACH UPSIDE DOWN CAKES | KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DessertServings 12Estimated Reading Time 4 mins
- Prepare a 12 cup muffin pan by spraying with non-stick cooking spray. Cut 1 tablespoon of the unsalted butter into 12 small cubes and place one in each cup. Evenly sprinkle the brown sugar into the bottom of each muffin cup.
- Slice 2 of the peaches in half and remove the pit. Peel the peaches and slice into very thin slices. Place several of the peach slices in the bottom of each muffin cup.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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From chefsavvy.com
5/5 (1)Total Time 39 minsCategory DessertCalories 207 per serving
- Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
- Next slice enough peaches to cover the bottom of each muffin tin. I did about 4 slices in each. Dice any leftover peach and save for the batter. Set aside and start working on your batter.
- Add 1/3 cup butter to a stand mixer with the paddle attachment. Cream butter for 2-3 minutes or until lighter in color and fluffy.
PEACH UPSIDE-DOWN CAKES - SUGARHERO
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5/5 (1)Total Time 1 hr 10 minsEstimated Reading Time 6 minsCalories 403 per serving
- Prepare the caramel first: combine 5.25 oz granulated sugar (3/4 cup) with 3 tablespoons water and 1 tablespoon light corn syrup in a small saucepan. Stir until the sugar is moistened, then place the pan over medium heat. Cook the sugar syrup without stirring—instead, swirl the pan occasionally as the sugar liquefies. Cook for about 7-8 minutes, until the sugar syrup takes on a medium-amber color and starts to smell like caramel. Remove the pan from the heat, and divide the caramel between you mini pineapple upside-down pans or jumbo muffin cups—just pour it right in the bottom of the pans. Carefully place a round peach slice on top of the caramel in the bottom of each pan.
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- Combine the butter, remaining ½ cup granulated sugar, and brown sugar in the large bowl of a stand mixer fitted with a paddle attachment. (A hand mixer can also be used.) Beat for 2-3 minutes, until light and fluffy.
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