PEACH PECAN UPSIDE-DOWN CAKE
I happen to be a big fan of upside-down cakes, but an even bigger fan of peaches!! This cake is quite awesome for fellow peach-lovers. You can serve this warm or at room temperature with vanilla ice cream.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter 10-inch round cake pan.
- Make topping: Place pecans in small baking pan and toast in oven until fragrant, about 10 minutes. Let cool.
- Melt butter in small saucepan over medium-high heat. Stir in brown sugar, corn syrup, and bourbon. Heat to boiling and boil, stirring constantly, until thickened to consistency of syrup, about 5 minutes. Pour into prepared pan. Cut peaches into 1/2-inch-thick slices and arrange in concentric circles on syrup. Arrange pecans decoratively between peaches.
- Make cake batter: Sift flour, cornstarch, baking powder, and salt together into mixing bowl.
- Beat eggs and sugar together in mixer bowl on medium-high speed until thick and doubled in volume.
- Mix vanilla and melted butter in small bowl. Stir large spoonful of egg mixture into butter mixture, then gently fold back into egg mixture. Using rubber spatula, gently fold in flour mixture 1/4 cup at a time. Pour batter evenly over peaches.
- Bake until cake is golden and center springs back when lightly pressed, 30-35 minutes. Immediately run table knife around edge of cake and invert onto serving plate. Serve.
PEACH PECAN CAKE
Make and share this Peach Pecan Cake recipe from Food.com.
Provided by jAcQuiE_7
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- *Preheat oven to 350-degrees F. Lightly grease 9-inch square baking pan; set aside.
- *Spread pecans in single layer on ungreased baking sheet. Bake pecans until lightly browned, about 10 to 12 minutes stirring occasionally.
- *Drain peaches well; discard syrup or save for another use. Chop drained peaches; set aside.
- *Beat softened cream cheese and the brown sugar in large bowl until the mixture is well blended.
- *Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla extract. Stir in gingersnap cookie crumbs, brickle chips, toasted pecans and coconut flakes. Stir in chopped peaches; spread in prepared baking pan.
- *Bake cake until center is firm and edges are golden, about 35 to 40 minutes. Serve with whipped cream if desired.
- *ENJOY!
Nutrition Facts : Calories 556.8, Fat 28.7, SaturatedFat 12.5, Cholesterol 130.3, Sodium 345.5, Carbohydrate 69.9, Fiber 2.6, Sugar 51.8, Protein 8.4
PEACH AND PECAN UPSIDE-DOWN CAKE
Provided by Cindy Mushet
Categories Cake Fruit Nut Dessert Bake High Fiber Backyard BBQ Peach Tree Nut Pecan Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Peach and Pecan Topping:
- Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter.
- Cake:
- Position rack in center of oven; preheat to 350°F. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.
- Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.
- Cut cake into wedges. Serve with vanilla ice cream or whipped cream.
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PEACH PECAN UPSIDE DOWN CAKE - SOUTHERN BITE
From southernbite.com
5/5 (4)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Preheat the oven to 325°F. Peel, pit, and thinly slice the peaches. Grease a 10.5-inch cast iron skillet well and arrange the peaches in the bottom. Sprinkle the pecans over the peaches.
- In a small bowl, melt 1/2 cup butter and mix in the brown sugar. Pour it over the peaches and pecans.
- Melt the remaining 1/2 cup butter and add it to a large bowl with the cake mix, milk, eggs, and cinnamon. Mix well. Pour the cake batter over the peaches and brown sugar mixture.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Immediately cover pan with a platter and invert. Serve warm, topped with whipped cream or vanilla ice cream, if desired.
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