GINGER PEACH UPSIDE-DOWN CAKE
I made this cake often when our children were young. It takes only five ingredients but looks so festive and tastes so good! -June Tubb, Viroqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine butter and brown sugar. Spoon into an ungreased 10-in. fluted tube pan. Alternately arrange peaches and cherries in pan. , Prepare gingerbread batter according to package directions for cake; carefully pour over fruit. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Cool completely before cutting.
Nutrition Facts :
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.
CARAMEL PEACH UPSIDE-DOWN CAKE
Upside-down cakes are great for summer barbecues -- and the leftovers make for a fantastic breakfast. We loved this recipe when made with grits, but heard from viewers that their results were gritty. Not all grits are made equal! So we've clarified the recipe to call for white corn meal.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.
- Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.
- Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.
- Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl.
- Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.
- While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.
- Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.
- Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.
- Serving suggestions: Vanilla ice cream or whipped cream.
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
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 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 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
GINGER-PEAR UPSIDE-DOWN CAKE
Delicious, slightly caramelized dessert.
Provided by Allan Rutherford
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
- Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
- Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
- Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.
Nutrition Facts : Calories 430.9 calories, Carbohydrate 68 g, Cholesterol 65.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 10.2 g, Sodium 402.4 mg, Sugar 45.4 g
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
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
GINGERSNAP PEACH UPSIDE-DOWN CAKE
This slow cooker dessert recipe combines all of the elements that make a traditional upside-down cake so irresistible-a rich, buttery cake layer and a gooey, sugary topping.
Provided by Kendra Bailey Morris
Categories Slow Cooker Peach Cake Ginger Summer Dessert
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Line the slow cooker with a large sheet of parchment paper, letting the ends reach over the rim, and pushing the paper firmly into the bottom of the slow cooker insert. Generously spray the parchment paper with cooking spray.
- In a large bowl, combine the peaches and crystallized ginger. Set aside.
- In a small saucepan on the stovetop over medium heat, melt 1/4 cup of the butter. Stir in the brown sugar. Pour this mixture into the slow cooker and spread evenly over the bottom. Next, spoon the peach and crystallized ginger mixture over the butter mixture. Do not stir. Then sprinkle with the gingersnap cookie crumbs.
- Use a hand-held mixer to cream together the white sugar, shortening, and the remaining 2 tablespoons of softened butter in a bowl. Add the egg, egg yolk, and vanilla and mix in. In a separate bowl, combine the flour, baking powder, and salt. Alternate adding the flour mixture and the half-and-half to the creamed sugar mixture. Mix well and spoon on top of the gingersnap layer, spreading the mixture a bit, but not mixing it. Everything should be layered.
- Place several layers of paper towels over the slow cooker and replace the lid. Turn the slow cooker to high and cook for 1 1/2 to 2 hours, until a knife inserted into the middle comes out clean.
- Remove the lid from the slow cooker and cook an additional 15 to 20 minutes for the top to form a crust.
- Lift the cake from the slow cooker using the long ends of the parchment paper and place on a large dinner plate. Place a second dinner plate on top. Holding both plates, carefully flip it over and remove the parchment paper. Slice the cake and serve topped with freshly whipped cream or vanilla ice cream.
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
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
PINEAPPLE UPSIDE-DOWN CAKE
This Southern staple is the kind of cake that's always on the table, ready to greet anyone who comes over. Good enough for dessert, it's also not supersweet, so you could have it for breakfast with coffee or tea, or at any time of day. Made with canned pineapple and maraschino cherries (which can stay in the cupboard for a long time), it's a delicious and beautiful cake that's also budget friendly. The caramel finish is simple to put together, and the base is light and moist, but strong enough to hold up that joyful topping. If you don't want to use whole milk, you could use an equal amount of the reserved pineapple juice. The end result will be slightly sweeter, but that's not a bad thing.
Provided by Millie Peartree
Categories easy, cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Prepare the topping: In a medium bowl, whisk together sugar, butter, vanilla extract and cinnamon (if using). Pour the mixture into an ungreased 9-inch pie dish or round cake pan that's at least 2 inches deep.
- Using a clean kitchen towel or a paper towel, blot any excess liquid off the fruit. Arrange the pineapple slices to your liking in a single layer on top of the brown sugar-butter mixture, covering the base of the pan, then add the cherries wherever there's a gap. Place the pan in the refrigerator while you prepare the rest of the cake.
- Prepare the cake: In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
- Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamy, about 1 minute. Add sugar and beat on high speed until creamed together, about 1 minute, scraping down the sides and the bottom of the bowl with a rubber spatula as needed.
- On high speed, beat in the eggs, one at a time, until combined, then beat in the yogurt and vanilla extract, scraping the bowl as needed.
- Pour the dry cake flour mixture into the wet ingredients. Turn the mixer to low speed and carefully pour in the milk. Beat on low speed just until all the ingredients are combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Remove the pan from the refrigerator. Pour and spread the cake batter evenly over the topping.
- Bake for 40 to 55 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. (A couple moist crumbs are OK.)
- Remove cake from the oven and cool on a wire rack for 20 minutes. Run a knife along the edge to loosen, then invert the cake onto a plate. (Take care, as the pan may still be hot.) Serve warm or at room temperature.
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.
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