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.
LIGHT PEACH UPSIDE-DOWN CAKE
This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the February/March 2002 Taste of Home's Light and Tasty magazine. I made some minor adjustments to reduce the amount of sugar.
Provided by PaulaG
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
- Drain peaches, reserving 2 tablespoons of the juice.
- Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
- In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
- Spread into prepared baking pan and top with peaches.
- In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
- In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
- Add to dry ingredients and stir until blended well.
- Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
- Cool for 10 minutes before inverting onto serving plan.
- Best served warm.
- Please note: Cooking time includes the 10 minute standing time.
Nutrition Facts : Calories 236.2, Fat 7, SaturatedFat 4.1, Cholesterol 42.9, Sodium 233.8, Carbohydrate 39.6, Fiber 2.1, Sugar 21.4, Protein 4.7
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
PEACH DELIGHT CAKE
This is another of those recipes my mom and I found when cleaning out one of her kitchen closets. It was cut from a Betty Crocker cake mix box. If you like peaches you'll love this cake!
Provided by loof751
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
- Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 1/4 cups. In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
- Pour batter into prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to 28 minutes for 9-inch pans. Cool 10 minutes in pan, then remove to wire rack and cool completely.
- Cut peaches into bite-sized pieces. Mix yogurt and whipped topping, then fold in peaches. Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix. Cover with the second cake layer and frost top with remaining whipped topping mix. Refrigerate about 2 hours before serving.
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