Peach Amaretto Upside Down Cake Recipes

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.

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.

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.

Steps:

• In a small saucepan, melt brown sugar and margarine for the topping on medium low until sugar is completely dissolved.
• In a 9-inch oiled cake pan, pour the topping mixture in the bottom of the pan.
• Arrange the sliced peaches over the topping mixture, making sure the entire bottom of the pan is covered.
• Mix flour, sugar, baking soda, nutmeg, cinnamon, and salt in a bowl.
• In a separate bowl, thoroughly mix the lemon juice, oil, water, peach puree, and vanilla.
• Pour wet ingredients over dry ingredients and quickly stir together until just combined (note: the batter will be thick); pour batter over the arranged peaches evenly.
• Bake at 325 in a preheated oven for 40 to 50 minutes or until top feels slightly firm.
• Let the cake cool for 10-15 minutes and use a knife to loosen the edges; hold a plate firmly over the pan and flip over.

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.

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.

Steps:

• Preheat oven to 325 degrees.
• To make the topping, heat the butter, honey, and brown sugar in a small saucepan, stirring, until the butter and sugar melt.
• Pour into a deep 9 inch cake pan, then lay the peach slices over it in attractive concentric circles.
• To make the cake, sift together the flour,baking powder, baking soda, ginger,cinnamon,cloves, and salt.
• Meanwhile, in a bowl, beat together the butter and sugar until light and fluffy.
• Add the eggs, one at a time, beating well after each.
• Stir in the molasses and vanilla.
• The batter may look curdled-don't worry!
• Add the flour mixture, mixing until just incorporated.
• Spread the batter over the peaches in the prepared pan.
• Bake the cake for 45 minutes or until a toothpick inserted into the center emerges clean.
• Cool for 5 minutes in the pan, then invert to finish cooling.
• Serve with a dollop of whipped cream or ice cream on the side, if desired.
• Note: to easily peel a peach,dip it in boiling water for about 25 seconds. The skin will easily slip off.