Peach Praline Upside Down Cake Recipes

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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 PRALINE UPSIDE-DOWN CAKE

This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans - and that makes it different. - Jeanette Nelson, Sophia, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15



Peach Praline Upside-Down Cake image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 375°. , In a 10-in. cast-iron or other ovenproof skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and ginger. Remove from heat. Arrange peaches in a single layer over brown sugar mixture; sprinkle with chopped pecans., 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 milk, melted butter and vanilla. Fold in flour mixture., With clean beaters, beat egg whites on medium until stiff but not dry; gradually fold into batter. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, 22-27 minutes., Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream and pecan halves.

Nutrition Facts : Calories 417 calories, Fat 16g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 247mg sodium, Carbohydrate 64g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

4 large eggs, separated
1/4 cup butter, cubed
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 medium peaches, peeled and sliced (2 cups)
1/2 cup chopped pecans
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup 2% milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
Whipped cream and toasted pecan halves, optional

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)

INDIVIDUAL PEACH UPSIDE-DOWN CAKE

Provided by Alton Brown

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 12



Individual Peach Upside-Down Cake image

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.

3 tablespoons unsalted butter, divided
1/4 cup light brown sugar
2 medium peaches, peeled
1-ounce finely chopped crystallized ginger, approximately 3 tablespoons
2.5 ounces all-purpose flour, approximately 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
Whipped cream or ice cream, for serving, 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

PEACH-BOURBON UPSIDE-DOWN CAKE

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12



Peach-Bourbon Upside-Down Cake image

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.

1 3/4 cups sugar
4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)
2 to 3 tablespoons bourbon
1 1/2 cups all-purpose flour
1/4 cup finely ground pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk

PEAR UPSIDE-DOWN CAKE

Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears-large, bell-shaped fruits with smooth, yellow-green skin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 ten-and-a-half-inch cake

Number Of Ingredients 12



Pear Upside-Down Cake image

Steps:

  • Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
  • Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
  • Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
  • In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
  • Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

4 tablespoons unsalted butter
1/2 cup packed light-brown sugar
3 ripe pears, such as Bartlett or Anjou, peeled and cored
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

SOUTHERN PEACH UPSIDE-DOWN CAKE

A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. -Trista Jefferson, Batavia, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 13



Southern Peach Upside-Down Cake image

Steps:

  • Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 306 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups sliced peeled fresh or frozen peaches, thawed
2 tablespoons bourbon, optional
1/4 cup butter
1/2 cup packed brown sugar
BATTER:
1/2 cup butter, softened
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 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

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

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

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

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



Peach Upside Down Cake image

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

1/4 cup butter, softened
1/2 cup packed brown sugar
1 1/2 cups canned peach slices, drained
6 maraschino cherries, halved
1/3 cup Crisco shortening
1/2 cup sugar
1 egg
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon grated orange rind
1/2 cup orange juice

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

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



Peach Upside Down Cake image

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

1 (18 1/4 ounce) box yellow cake mix
1/4 lb margarine
4 eggs
2 (15 1/4 ounce) cans peaches in heavy syrup, juice reserved
1 (2 ounce) bag pecans
1/2 teaspoon cinnamon
1 tablespoon brown sugar
1 (6 ounce) jar maraschino cherries, undrained
1/4 cup brown sugar (again)

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Instructions. Preheat the oven to 350°. Add the brown sugar, 3 tablespoons of unsalted butter and heavy whipping cream to a small saute pot and cook over medium heat until combined and melted together. Transfer the …
From billyparisi.com
peach-upside-down-cake-recipe-with-homemade image


PEACH UPSIDE-DOWN CAKE - RICARDO
Cake. In a bowl, combine the flour, baking powder and salt. Set aside. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add ¾ cup (160 g) of the sugar, beating until stiff peaks form. Set aside. In a …
From ricardocuisine.com
peach-upside-down-cake-ricardo image


PEACH UPSIDE-DOWN CAKE | CHATELAINE
TOPPING: Preheat oven to 350F. Coat bottom and sides of 9-in. round baking pan with butter. Sprinkle brown sugar evenly over bottom. Arrange peaches in concentric circles over sugar. Set pan aside ...
From chatelaine.com
peach-upside-down-cake-chatelaine image


EASY CAKE MIX PEACH UPSIDE-DOWN CAKE - THE SPRUCE EATS
Gather the ingredients. Preheat the oven to 350 F. The Spruce / Morgan Walker. Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans. The Spruce / Morgan Walker. Sprinkle brown sugar evenly in the pan (s). The Spruce / Morgan Walker.
From thespruceeats.com
4.2/5 (142)
Total Time 55 mins
Category Dessert, Cake
Calories 495 per serving


PEACH UPSIDE DOWN CAKE - DANCE AROUND THE KITCHEN
Cake. Preheat oven to 350°F. In a small bowl, combine the flour, baking powder, baking soda and salt; set aside. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg, sour cream and vanilla and mix until well-combined. Add the dry ingredients and mix.
From dancearoundthekitchen.com


PEACH UPSIDE-DOWN CAKE - IDEAS FOR UPSIDEDOWN CAKE
Remove skillet from heat. 3. Place fruit, cut-sides down, in skillet on top of sugar mixture to almost completely cover bottom of skillet. 4.In large bowl, combine flour, baking powder, and salt ...
From goodhousekeeping.com


PEACH UPSIDE-DOWN CAKE - NEVER NOT HUNGRY
Preheat the oven to 350°. Butter a 9-inch round cake pan. Line the bottom with a 9-inch round of parchment and lightly coat with butter. 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.
From nevernothungry.com


THE BEST UPSIDE DOWN PEACH CHEESECAKE RECIPE | FOOD MAGAZINE
Step 1. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line the bottom and sides of a 9-inch circular baking pan. Sprinkle brown sugar over the butter in the preheated pan. 2 peaches, sliced, arranged in a single layer on top of brown sugar.
From foodmag.ca


PEACH UPSIDE-DOWN CAKE: POTLUCK PERFECT - TALL CLOVER FARM
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. Step 3. In separate bowl, mix sugar and butter until fluffy.
From tallcloverfarm.com


PEAR UPSIDE-DOWN CAKE RECIPE | FOOD APPAREL
Consider yourself warned!) Pour caramel mixture into 9-inch round cake pan. Top with sliced pears, working from the inside to the outside, creating a spiraled pattern. In a medium mixing bowl, mix together dry ingredients. In a large mixing bowl, mix together milk, oil, egg, and vanilla until just blended.
From foodapparel.com


THE BEST PEACH COBBLER UPSIDE DOWN CAKE RECIPES WE CAN FIND
7 Peach Cobbler With Cake Mix (by Bubba Pie) 8 Cinnamon Peach Upside-Down Cake (by Half Baked Harvest) 9 Browned Butter Upside-Down Peach Cobbler (by The Food Channel) 10 Mini Peach Upside-Down Cakes (by Chef Savvy) First invented in the 1800s, this iconic American dessert is made by topping succulent peaches with a thick and spongy batter ...
From apronstringsblog.com


PEACH UPSIDE-DOWN CAKE - LOVE BAKES GOOD CAKES
How to make Peach Upside-Down Cake. Time needed: 1 hour and 5 minutes. How to make Peach Upside-Down Cake. Preheat oven. 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.
From lovebakesgoodcakes.com


PEACH PRALINE UPSIDE-DOWN CAKE | RECIPE | UPSIDE DOWN CAKE, …
Aug 18, 2019 - Peach Praline Upside Down Cake is a southern twist on Pineapple Upside Down Cake. Made with fresh peaches, pecans, and a brown sugar and butter mixture.
From pinterest.ca


PEACH PRALINE UPSIDE-DOWN CAKE | RECIPE | SOUTHERN CAKE, RECIPES ...
Jan 10, 2020 - This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans – and that makes it different. — …
From pinterest.ca


PEACH UPSIDE DOWN CAKE {EASY AND DELICIOUS!} - WELLPLATED.COM
Make the topping: In a small saucepan, melt the butter over medium low. Add the coconut sugar and ginger and stir until smooth and the butter is incorporated with the sugar, about 2 to 3 minutes. The batter will be very thick, like melted caramel. Remove from heat.
From wellplated.com


PEACH UPSIDE-DOWN CAKE - READER'S DIGEST CANADA
Preheat oven to 350ºF (180ºC). Drain the peaches, reserving 1 tbsp (15 mL) of the juice. In a 9-inch (25 cm) round cake pan, place the reserved peach juice, corn syrup, and 1 tbsp (15 mL) of butter. Place the pan in the oven and heat until the butter melts. Meanwhile, in a small bowl, stir together the flour, baking powder, and nutmeg.
From readersdigest.ca


THE UPSIDE-DOWN FRUIT CAKE RECIPE YOU CAN MAKE WITH ANY FRUIT
Step 3: Prep the other ingredients. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Stir in the vanilla. Beat in the eggs, one at a time.
From tasteofhome.com


SKILLET PEAR UPSIDE-DOWN CAKE RECIPE - THE SPRUCE EATS
Put the 1/4 cup of butter and brown sugar in a 10 1/4-inch skillet and place it over medium-low heat. Cook, stirring, until the butter has melted and the mixture is smooth. Turn the heat off and set aside. Peel the pears. Trim the stem end and blossom end and then slice the pears in half lengthwise. With a melon baller or a 1-teaspoon measuring ...
From thespruceeats.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 PRALINE UPSIDE-DOWN CAKE | RECIPE - PINTEREST
1 1/4 tsp Baking powder. 1/2 cup Brown sugar, packed light. 1/2 tsp Cinnamon. 3/4 cup Granulated sugar. 1/4 tsp Salt. 1 tsp Vanilla extract.
From pinterest.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


PEACH UPSIDE DOWN CAKE - FEEDING YOUR FAM
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 PRALINE UPSIDE-DOWN CAKE | UPSIDE DOWN CAKE, BAKING, …
Jul 21, 2016 - This cake is filled with fresh peaches, roasted Saigon cinnamon, roasted ground ginger and toasted pecans – and that makes it different. — …
From pinterest.ca


BEST PEACH UPSIDE DOWN CAKE RECIPES | FOOD NETWORK …
Step 5. Whisk the honey and buttermilk together in a small bowl. Step 6. Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture beating well between additions. Step 7. Pour batter over peach slices in cake pan and bake for 40 to 50 minutes. Cake is done when a knife inserted in the centre comes out clean. Step 8.
From foodnetwork.ca


HOW TO MAKE AN UPSIDE DOWN PEACH CAKE - ALL WE EAT
What Is An Upside Down Cake Anyway? An upside-down cake is simply a cake that is baked with the “toppings” on the bottom of the pan and the cake batter on top. It is prepared and baked and then flipped over before serving. So those toppings that disappeared under the batter are beautifully sitting on top now. How To Flip An Upside Down Cake ...
From allweeat.com


PEACH UPSIDE DOWN CAKE - CRAVING HOME COOKED
How To Make Peach Upside Down Cake. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Make the caramel: Preheat the oven to 350 F degrees. In a 10-inch cast iron skillet, melt the butter, brown sugar, and bourbon over medium heat. Stir well to combine.
From cravinghomecooked.com


PEACH PRALINE UPSIDE-DOWN CAKE
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From pinterest.ca


PEACH UPSIDE DOWN CAKE | EASY DESSERT CAKE RECIPE - FOOD
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


PEACH UPSIDE-DOWN CAKE | CHATELAINE | RECIPE - PINTEREST
Jun 29, 2018 - Triple-Tested. Take advantage of the abundance of fresh peaches this summer and make this classic peach upside-down cake. Get the recipe at Chatelaine.com!
From pinterest.com


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