Grilledpeachupsidedowncake Recipes

PEACH UPSIDE DOWN CAKE I

Peach Upside Down Cake I image

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

Ingredients

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

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

UPSIDE-DOWN PEACH CAKE

Upside-Down Peach Cake image

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

Ingredients

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

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 UPSIDE-DOWN CAKE ON THE GRILL

Peach Upside-Down Cake on the Grill image

Baked on a charcoal grill for a little smoky flavor, our peach upside-down cake is made with fresh peaches caramelized to perfection.

Categories Dessert

Time 1h40m

Yield 10

Number Of Ingredients 11

Ingredients

1 tablespoon butter
2 tablespoons packed dark brown sugar
2 cups sliced fresh peaches (3 to 4 medium)
1/2 cup granulated sugar
1/3 cup milk, at room temperature
1/3 cup plus 2 tablespoons canola oil
1 1/2 teaspoons vanilla
1 egg, at room temperature
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

Heat charcoal grill. Grease bottom only of 8-inch square pan with butter (discard any unused butter). Sprinkle brown sugar evenly in bottom of pan. Arrange peaches in single layer over brown sugar.
In large bowl, stir together granulated sugar, milk, oil, vanilla and egg until sugar is completely dissolved. Beat in flour, baking powder and salt until well blended.
Pour batter over peaches in pan, covering peaches completely and smoothing batter with spatula or back of spoon.
Fill 8-inch square foil pan halfway with water. Place in bottom of grill; arrange hot coals around pan. Place grill rack on grill. Place cake pan on rack directly over pan of water. This will allow cake to cook evenly over indirect heat.
Cover grill, leaving vents open. Bake cake 40 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 minutes.
Run thin knife around edges of pan to loosen cake. Place serving plate upside down over pan; turn plate and pan over. Remove pan.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 16 g, TransFat 0 g

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