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 CAKE
Peach Cake is a delicious, easy summer dessert with peach slices in a yellow cake batter baked until golden brown that's delicious with vanilla ice cream!
Provided by Sabrina Snyder
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray a 9-inch springform pan or cake pan with baking spray.
- To your stand mixer add the butter, sugar, and vanilla on medium speed until light and fluffy then add in the eggs one at a time.
- Sift the flour, salt, and baking soda together in a medium bowl then add them into the stand mixer on low speed until just combined.
- Add the milk.
- Fold the peaches into the batter.
- Pour into pan and bake for 45-50 minutes or until top is lightly browned and a toothpick comes out clean.
Nutrition Facts : Calories 308 kcal, Carbohydrate 54 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 55 mg, Sodium 249 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
STRAWBERRY-PEACH UPSIDE DOWN CAKE BY KIMI
Well I am back experimenting in the kitchen. These ingredients are what I was working with, canned peaches, fresh strawberries and a Duncan Hines Pineapple Supreme Cake mix. A great summer dessert to be served up with some good vanilla ice cream. Sure to be a crowd pleaser at your next gathering.
Provided by Kimi Gaines
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350F. In a microwave safe bowl, melt butter. In the bowl add brown sugar and stir well. In a 9x13 cake pan pour the butter mixture on the bottom.
- 2. Drain the peaches well. Cut and slice the strawberries. Place the peaches over the butter/sugar mixture and then sliced strawberries.
- 3. In a mixing bowl, mix the cake mix. pudding, water, eggs & oil. Mix on high for 2 minutes. Spread over peaches/strawberries evenly. Bake for 50 minutes or until cake is done. Serve with whipped topping or vanilla ice cream.
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
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
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
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.
STRAWBERRY N PEACH UPSIDE DOWN CAKE
This cake originally started out as Aunt Connie's Upside Down Cherry cake. However, my husband did not care for the pineapple so we worked together as a team, and teaked it a little bit. This is what we came up with.
Provided by Katie Thompson @Katydid2u
Categories Cakes
Number Of Ingredients 5
Steps:
- Preheat over to 325F. Grease your 13 X 9.2 " rectangle pan. Here comes the easy part.
- Empty pie filling, and canned peaches in greased pan. Empty cake mix box over the top over your canned fruits. Covering any exposed fruit with mix.
- Next pour melted butter over cake mix and sprinkle cashews over the entire cake. Put in over and back for 50 minutes. Let cool for aprox. 5 minutes. You can put cool whip on top but really the cake gets great reviews all by itself. :)
FRESH STRAWBERRY UPSIDE DOWN CAKE
I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can't wait until I start preparing this cake.
Provided by parealtor313
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
- Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 58.3 g, Cholesterol 0.8 mg, Fat 5 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 330.7 mg, Sugar 26.9 g
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
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 :
PEACH UPSIDE-DOWN CAKE
Upside-down cakes are easy, adaptable and beautiful no matter what kind of fruit you use. This one calls for any kind of summer stone fruit - peaches, apricots, nectarines, plums - whatever looks ripe and juicy. Caramelizing the brown sugar in a skillet before adding the fruit gives it all a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. Underbaked cake will be soggy and apt to fall apart, but an ideal result will have a well-browned surface and dark, slightly crunchy edges.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition.
- Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
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