Peach Down Side Up Cake Recipes

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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



Peach Upside Down Cake I image

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

¼ cup butter
½ cup packed light brown sugar
¼ teaspoon ground nutmeg
5 fresh peaches - peeled, pitted and halved
½ cup butter, softened
½ cup white sugar
1 egg
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

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



Upside-Down Peach Cake image

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.

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

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



Peach Upside-Down Cake image

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

1/2 cup butter
1 cup brown sugar
1 (18 ounce) box yellow cake mix
3 eggs
1/3 cup oil
1/3 water
3 cups sliced peaches
whipped topping (optional) or ice cream (optional)

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



Caramel Peach Upside-Down Cake image

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.

Softened unsalted butter
2/3 cup sugar
1 tablespoon light corn syrup
6 whole allspice berries, optional
1 tablespoon water
3 large ripe peaches (about 1 pound)
3/4 cup all-purpose flour
1/2 cup fine ground white cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup unsalted butter (1 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
Serving suggestion: Vanilla ice cream or whipped cream

PEAR UPSIDE-DOWN CAKE

Using a packaged cake mix speeds up the preparation time of this tasty pear and pecan upside-down cake. This moist cake is pretty to look at and luscious, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 7



Pear Upside-Down Cake image

Steps:

  • Preheat oven to 350°. Spread butter in an 8-in. square baking dish. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans., In a large bowl, beat cake mix, milk and egg on medium speed for 3-5 minutes; pour over pears. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 236 calories, Fat 10g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 251mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

3 tablespoons butter, melted
2 medium pears, peeled and sliced
3 tablespoons brown sugar
1/2 cup chopped pecans
1 package (9 ounces) yellow cake mix
1/2 cup 2% milk
1 large egg, room temperature

PEACH UPSIDE-DOWN CAKE

Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 8



Peach Upside-Down Cake image

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
  • Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
  • Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
  • In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
  • In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
  • Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 39 grams, TransFat 0 grams

1/4 pound/114 grams unsalted butter, softened, plus more for greasing the pan
3 large, ripe peaches
1 1/4 cup/250 grams sugar
1 cup/128 grams flour
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
3/4 cup crème fraîche

PEACH UPSIDE-DOWN CAKE

Peaches and coconut give this variation from Terri Holmgren of Swanville, Minnesota a refreshing flavor that's especially nice for spring and summer.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 10



Peach Upside-Down Cake image

Steps:

  • Pour butter into a 9-in. round baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 tablespoons of syrup. Arrange peach halves, cut side down, in a single layer over the sugar. Sprinkle coconut around peaches; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. , Pour over peaches. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm.

Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 74mg cholesterol, Sodium 236mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 2g fiber), Protein 4g protein.

1/3 cup butter, melted
1/2 cup packed brown sugar
1 can (29 ounces) peach halves
1/4 cup sweetened shredded coconut
2 eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

PEACH UPSIDE DOWN CAKE

This recipe is a fast and easy way to get a great upside down cake on the table in short order with ingredients you may already have on hand. It is a pretty presentation and a great addition to any occasion from birthdays, to tea parties, to parties, to luncheons, to summer bbqs and so many more. A perfect way to use fresh peaches when those are plentiful. This recipe comes from Janette Suber. Our family enjoys this cake with its ooey gooey top of carmelized peaches atop soft, moist cake. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Breakfast

Time 1h10m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 9



Peach Upside Down Cake image

Steps:

  • Gather 9x13 baking pan ( or your choice of pan), medium sized non-stick sauce pan, mixing bowl,
  • Preheat oven to 350 degrees.
  • Spray a 9x13 inch baking pan, or whatever dish you are using, with non-stick baking spray.
  • In medium size non-stick sauce pan melt butter, add brown sugar, peaches, spices and vanilla extract. Bring to a rolling boil for about 2-3 minutes, then reduce heat and let slow simmer for about 5-10 minutes.
  • In separate mixing bowl, mix up cake batter. Mix as directed on the box. Adding oil, water and eggs as directed.
  • Pour the peach mixture in bottom of the baking pan, then pour cake batter on top, making sure to start spreading batter around outer edges of the pan and pouring towards the center. Fill any empty spaces with remaining batter. You want to be sure that all of the peaches/sauce mixture stays under the batter, not on top.
  • Place in preheated 350 degree oven for approximately 30-45 minutes depending on the humidity or moisture in the air. Test to see if the cake is done by inserting a toothpick in the middle of the cake.
  • Cool cake a bit . Flip the cake onto a plate that is larger than your cake carefully not allowing any of the glaze to come out the sides. Once flipped, you can either serve it warm with some ice-cream and a cup of coffee or you can just save it for a breakfast snack.
  • Enjoy!

Nutrition Facts : Calories 298.3, Fat 7.8, SaturatedFat 2.8, Cholesterol 9.5, Sodium 281.5, Carbohydrate 56.6, Fiber 1.1, Sugar 42.7, Protein 2.1

1 1/2 cups brown sugar
12 teaspoons salted butter (1 1/2 sticks)
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice, ground
1/2 teaspoon pure vanilla extract
4 -6 ripe peaches (peeled and sliced)
1 yellow cake mix, set aside (mix as directed on box)
oil, water, eggs per cake mix direction

PEACH UPSIDE-DOWN CAKE

Provided by Tyler Florence

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11



Peach Upside-Down Cake image

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.

2 sticks butter
1/2 cup sugar
2 ripe peaches, pitted, sliced into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
1 tablespoon vanilla extract
3 eggs
Zest of 1/2 lemon

FRESH PEACH UPSIDE-DOWN CAKE

This is a family favorite and a great summertime dessert, using fresh peaches. We love this cake served warm with whipped cream.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 13



Fresh Peach Upside-Down Cake image

Steps:

  • Pour butter into an ungreased 9-in. square baking pan; sprinkle with brown sugar. Arrange peach slices in a single layer over brown sugar. , In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in lemon juice 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 with whipped cream if desired.

Nutrition Facts :

1/3 cup butter, melted
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
1/3 cup shortening
1 cup sugar
1 large egg
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
Whipped cream, optional

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



Peach Upside-Down Cake image

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

1 package yellow cake mix
1/2 cup butter
1 cup packed brown sugar
1 (29 ounce) can sliced peach halves in syrup
maraschino cherry, halves if desired
2 eggs
whipped cream, if desired

PEACH UPSIDE-DOWN CAKE III

Low-fat and delicious. Made with fresh peaches.

Provided by DISNEY5

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 13



Peach Upside-Down Cake III image

Steps:

  • Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
  • Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
  • In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
  • In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
  • Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  • Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 23.8 g, Cholesterol 21 mg, Fat 3.7 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.5 g, Sodium 161.2 mg, Sugar 15.7 g

6 large fresh peaches
⅔ cup white sugar
2 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon canola oil
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup lowfat buttermilk

PEACH UPSIDE-DOWN CHEESECAKE

I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. -Kristin Olbert, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 8



Peach Upside-Down Cheesecake image

Steps:

  • Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.

1/4 cup butter, melted
1/2 cup packed brown sugar
3 medium peaches, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten

INDIVIDUAL PEACH UPSIDE-DOWN CAKE

I got this from Alton Brown off of Good Eats on the Food Network. It's really easy to make and good with ice cream.

Provided by Shoffer77

Categories     Dessert

Time 55m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 11



Individual Peach Upside-Down Cake image

Steps:

  • Preheat Oven to 350 degrees F.
  • Divide 2 tbsp of butter between 4 (6 ounce) ramekins. Melt the remaining tbsp of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottom 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 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 the tbsp of melted butter.
  • Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches, dividing evenly between the dishes.
  • Place ramekins on a cookie sheet (for even baking) and place on the middle rack of the oven. Bake for 20 to 25 minutes or until the cake reaches an internal temp 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 on to a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

3 tablespoons unsalted butter, divided
1/4 cup light brown sugar
2 medium peaches, peeled
1 ounce ginger (approx. 3 tbsp.)
2 1/2 ounces all-purpose flour (approx. 1/2 cup)
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup granulated sugar
1/2 cup buttermilk (room temperature)
1/2 teaspoon vanilla extract

PEACH UPSIDE DOWN CAKE

I've had this recipe for over 20 yrs. Always like to make for company. Very good and looks pretty too.

Provided by Aunt Paula

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 9



Peach Upside Down Cake image

Steps:

  • Arrange peaches in a buttered 13 x 9 inch pan.
  • Combine orange Jell-O and cinnamon in small bowl.
  • Sprinkle about 3/4 of the mixture evenly over peaches.
  • Dot with butter.
  • Prepare cake mix as directed on package.
  • Pour 3/4 of the batter into pan.
  • Stir remaining gelatin mixture into remaining cake batter.
  • Blend well; pour into pan.
  • Zigzag spatula through batter to marble.
  • Bake at 350 degrees Fahrenheitfor 45 minutes or until cake tester inserted in center comes out clean.
  • Cool 5 minutes in pan; invert onto serving platter.
  • Cool and serve with Cool Whip topping.

1 (29 ounce) can sliced peaches, drained
2 (3 ounce) packages orange Jell-O
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1 (515 g) package pillsbury classic yellow cake mix
1 cup water
1/3 cup oil
3 eggs
1 cup Cool Whip, thawed

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



Peach Upside-Down Cake image

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.

4 medium peaches (about 1 1/2 pounds), unpeeled and cut into 1/3-inch-thick wedges
Juice of 1 lemon
1 cup cake flour, not self-rising
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
10 tablespoons (1/2 cup plus 2 tablespoons) unsalted butter, at room temperature
1 vanilla bean, split and seeds scraped
2 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon bourbon

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Ingredients for the Cake: Preheat oven to 350 F degrees. In a bowl, mix together the melted butter, brown sugar, and cinnamon, then pour mixture in a 9-inch cake pan, then add the peaches: In a medium bowl, whisk together the …
From simplybakings.com
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PEACH UPSIDE-DOWN CAKE - RICARDO CUISINE
Using a spatula, gently fold in the meringue. Spoon the batter over the peaches and bake for 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 15 minutes. Run a thin blade between the cake …
From ricardocuisine.com
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PEACH UPSIDE-DOWN CAKE - BAKE FROM SCRATCH
Instructions. Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, granulated sugar, nutmeg, and salt by hand. Add eggs, buttermilk, and …
From bakefromscratch.com
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HOW TO MAKE PEACH UPSIDE DOWN CAKE - DELISH
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. In a large bowl, whisk milk, oil, and egg until well combined. Stir dry mixture into wet mixture until just ...
From delish.com
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PEACH UPSIDE-DOWN CAKE WITH COGNAC CARAMEL | FOOD
Return pan to stove over medium/medium-high heat. Add the balance of the sugar, vanilla and Cognac and simmer, stirring continuously, until a rich caramel forms (about 5 to 6 minutes). Immediately drizzle the caramel evenly …
From foodandstyle.com
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EASY CAKE MIX PEACH UPSIDE-DOWN CAKE - THE SPRUCE EATS
Preheat the oven to 350 F. Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans. Sprinkle brown sugar evenly in the pan (s). Drain the peaches, reserving the syrup.
From thespruceeats.com
4.2/5 (135)
Total Time 55 mins
Category Dessert, Cake
Calories 495 per serving


PEACH UPSIDE-DOWN CAKE - NEVER NOT HUNGRY
Pit the peaches and slice into about 1/2-inch-thick slices. Arrange the peach slices in a pattern in the bottom of the greased pan. Combine 1/2 cup (100 grams) granulated sugar with 1/4 cup water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 7 to 9 minutes. Watch it closely!
From nevernothungry.com


PEACH UPSIDE DOWN CAKE - MAMA'S ON A BUDGET PERFECT DESSERT
Pour the mixture in the bottom of a 9-inch cake pan. Step 3. Top the butter mixture with the sliced peaches. Step 4. In a medium bowl, whisk together the flour, baking powder, and salt. Step 5. In a separate bowl, beat together the butter and sugar until light and fluffy.
From mamasonabudget.com


MINI PEACH UPSIDE DOWN CAKES | KITCHEN FUN WITH MY 3 SONS
Mix in the buttermilk until the cake batter is smooth. Chop two peaches into small cubes and fold them into the cake batter. Scoop the cake batter evenly into the muffin cups over the brown sugar, butter cubes, and peach slices. Bake the mini peach upside down cakes at 350°F for about 25 minutes. Allow them to cool in the pan for a few minutes ...
From kitchenfunwithmy3sons.com


PEACH UPSIDE DOWN CAKE (BROWN BUTTER) - DISHING WITH DELANEY
This brown butter caramel peach upside down cake is super moist, loaded with a fruit caramel, and perfect for summer and early fall. With a nutty brown butter cinnamon cake batter, a layer of fresh peaches, and a layer of caramel, this cake is sure to impress. Ingredients. Units US M Scale 1x 2x 3x. Caramel: 1/2 cup sugar (100g) 1/4 cup water; Cake: 1 large skin on peach, thinly …
From dishingwithdelaney.com


EASY PEACH UPSIDE DOWN CAKE - LION'S BREAD
Spray the pan with nonstick cooking spray. Arrange the sliced peaches in the bottom of the pan in a spiral or shingled pattern. Set aside. Melt the 8 tablespoons of butter for the cake in a small saucepan, or the microwave. Remove from heat, and place in a small heatproof bowl to cool slightly. Set aside.
From lionsbread.com


PEACH UPSIDE-DOWN CAKE - FOR THE LOVE OF GOURMET
Pour cake batter over peaches and spread evenly, being careful not to upset the peaches or brown sugar mixture. Bake for 30-35 minutes until a toothpick inserted into the cake comes out clean. Let cool for 5 minutes, then use a knife to loosen cake from the edges. Place a plate or serving dish over the pan and carefully flip.
From fortheloveofgourmet.com


PEACH UPSIDE DOWN CAKE | EASY DESSERT CAKE RECIPE
Slice peaches and place them around the pie dish and set aside. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a medium bowl, or stand mixer, cream the remaining butter (1/4 cup) and sugar until light and fluffy. Add the egg, sour cream, and vanilla. Mix until well combined.
From themaverickobserver.com


10 BEST UPSIDE DOWN PEACH CAKE WITH CAKE MIX RECIPES | YUMMLY
heavy cream, peaches, orange food coloring, peach nectar, large eggs and 6 more Easy Summer Peach Cake Growing Up Gabel gelatin, peaches, butter, cream cheese, milk, white cake mix and 4 more
From yummly.com


UPSIDE DOWN PEACH CAKE - BUTTER WITH A SIDE OF BREAD
How to make Upside Down Cake. Make cake mix according to package instructions and set aside. Peel ripe peaches and thinly slice into small pieces. Combine the softened butter, brown sugar and cinnamon in a small bowl. Prepare a 8 inch round springform pan by lining the bottom with parchment paper and spraying with cooking spray.
From butterwithasideofbread.com


PEACH UPSIDE DOWN CAKE - CRAVING HOME COOKED
In a 10-inch cast iron skillet, melt the butter, brown sugar, and bourbon over medium heat. Stir well to combine. Bring to a boil for 1 minute then turn off the heat. Arrange the peach slices: Carefully arrange the peach slices with one of the cut sides down in the hot caramel, keep in mind this will become the top of the cake so feel free to ...
From cravinghomecooked.com


PEACH UPSIDE DOWN CAKE - MAPLEWOOD ROAD
How To Make Peach Upside Down Cake. First, make the simple syrup. In a small pot, stir together dark brown sugar and water. Simmer over medium heat, stirring frequently, until slightly thickened. Let cool a few minutes. (Photo by Viana Boenzli) Preheat oven to 350°F.
From maplewoodroad.com


PEACH UPSIDE-DOWN CAKE - LOVE BAKES GOOD CAKES
Preheat oven to 350°F. Prepare brown sugar and butter mixture. In a medium mixing bowl whisk together your melted butter and brown sugar. Spread the mixture on the bottom of the high-sided 9-in. cake pan. Add peach slices. Place the peach slices evenly over the top of the brown sugar mixture in the pan and set aside.
From lovebakesgoodcakes.com


EASY PEACH UPSIDE DOWN CAKE MADE WITH CAKE MIX
Place the sliced peaches in a single layer on top of the brown sugar layer. In a mixing bowl, make the cake mix according to the cake mix directions. Pour the cake mix over the peaches. Bake for 40-45 minutes, until a toothpick comes out clean from the center of the cake. Allow the cake to cool in the pan for 10 minutes.
From feedingyourfam.com


PEACH UPSIDE DOWN CAKE - AMANDA'S COOKIN' - CAKE & CUPCAKES
Preheat oven to 350°F. Grease a 13×9 glass baking dish and set aside. Melt 6 tablespoons butter. Stir together melted butter and brown sugar and spread in the bottom of the prepared pan. Arrange peach slices over the butter/sugar mixture to cover the pan.
From amandascookin.com


PEACH UPSIDE-DOWN CAKE: POTLUCK PERFECT - TALL CLOVER FARM
Fruit. Step 1. Preheat oven to 350°F. In 10" cast iron or ovenproof pan add 1/2 cup of sugar and 1/4 cup of butter. Heat, melt and mix to create a slurry. Step 2. Cut thick slices of peaches and arrange atop sugar/butter mixture in pan. No need to peel. Batter.
From tallcloverfarm.com


10 BEST UPSIDE DOWN PEACH CAKE WITH CAKE MIX RECIPES | YUMMLY
Brown Butter Upside Down Peach Cake 12Tomatoes. almond extract, vanilla, brown sugar, water, salt, baking powder and 8 more.
From yummly.com


PEACH UPSIDE DOWN CAKE • DANCE AROUND THE KITCHEN
Then, you'll make the cake batter and spread it over the peaches and bake. About halfway through the bake, you'll want to cover it with foil so it doesn't get too dark (it'll cook the center without browning too much). Once the cake is done, you'll remove the foil, let cool for 5 minutes then take a butter knife and loosen the cake from the ...
From dancearoundthekitchen.com


PEACH UPSIDE-DOWN CAKE – FOOD NETWORK KITCHEN
Inspired by the classic Southern dessert pineapple upside-down cake, Virginia Willis will show us how to use fresh peaches to create a summery version that’s bursting with the juicy fruit.
From foodnetwork.com


PEACH UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt; stir with a whisk. Place granulated sugar, cream cheese, and 3 tablespoons butter in a large bowl; beat with a mixer at medium speed 3 minutes.
From myrecipes.com


UPSIDE DOWN PEACH CAKE - ROMINA'S LITTLE CORNER
The extra juice in the cake batter ensures that the fresh taste of peach runs throughout the cake and is in every mouthful. The cinnamon adds a comforting warmness to this cake, and turns the peaches from a refreshing summer fruit to a cosy autumn treat. One of my favourite things about upside down cakes is that you don’t need to grease your ...
From rominaslittlecorner.com


PEACH UPSIDE DOWN CAKE {EASY AND DELICIOUS!} - WELLPLATED.COM
Instructions. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan with nonstick spray. Make the topping: In a small saucepan, melt the butter over medium low.
From wellplated.com


PEACH UPSIDE-DOWN CAKES - SUGARHERO
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.
From sugarhero.com


35 PEACH UPSIDE DOWN CAKE IDEAS - PINTEREST
May 9, 2017 - Explore Laura Hatchell Morris's board "Peach upside down cake" on Pinterest. See more ideas about peach upside down cake, upside down cake, yummy food.
From pinterest.com


PEACH UPSIDE-DOWN CAKE RECIPE | MYRECIPES
Sift together flour, baking powder, and baking soda. Cook 1/2 cup granulated sugar in a 10-inch cast-iron skillet over medium heat, stirring occasionally with a wooden spoon, 10 minutes or until sugar melts and turns a deep amber color. Remove from heat. Immediately add 1/4 cup butter, stirring vigorously.
From myrecipes.com


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