Individual Peach Upside Down Cake Recipes

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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

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

INDIVIDUAL PEACH UPSIDE-DOWN CAKE



Individual Peach Upside-Down Cake image

I got this from Alton Brown off of Good Eats on the Food Network. It's really easy to make and good with ice cream.

Provided by Shoffer77

Categories     Dessert

Time 55m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter, divided
1/4 cup light brown sugar
2 medium peaches, peeled
1 ounce ginger (approx. 3 tbsp.)
2 1/2 ounces all-purpose flour (approx. 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

Steps:

  • Preheat Oven to 350 degrees F.
  • Divide 2 tbsp of butter between 4 (6 ounce) ramekins. Melt the remaining tbsp of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottom 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 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 the tbsp of melted butter.
  • Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches, dividing evenly between the dishes.
  • Place ramekins on a cookie sheet (for even baking) and place on the middle rack of the oven. Bake for 20 to 25 minutes or until the cake reaches an internal temp 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 on to a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired.

GOOD EATS' INDIVIDUAL PEACH UPSIDE-DOWN CAKES - ALTON BROWN



Good Eats' Individual Peach Upside-Down Cakes - Alton Brown image

This is the recipe presented in the Good Eats episode 'Peachy Keen'. Alton recommends it for breakfast. (We enjoyed it this morning!) It makes 4 6-oz cakes.

Provided by JoshandKate

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter
1/4 cup light brown sugar
2 medium peaches, peeled
1 ounce finely chopped crystallized ginger (optional)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt (Alton likes Kosher salt)
1/3 cup granulated sugar
1/2 cup buttermilk
1/2 teaspoon vanilla extract
whipped cream (optional) or ice cream (optional)

Steps:

  • Preheat Oven to 350°F.
  • Put 1/2 Tbsp of butter in bottom of each 6 oz ramekin. (4 ramekins).
  • Melt the remaining Tbsp of butter and set aside.
  • Sprinkle 1 Tbsp of Brown Sugar into each ramekin.
  • Cut each peach into pieces and evenly divide the pieces in the 4 containers. Sprinkle with ginger if used.
  • In a mixing bowl combine flour, soda, powder, and salt.
  • In another bowl combine melted butter, sugar, buttermilk, and vanilla.
  • Add the wet mixture to the dry and stir to combine. (Some lumps are expected! Don't over stir.).
  • Pour the batter over the peaches, splitting it up evenly between the dishes.
  • Bake on middle rack for 20-25 minutes Alton says the internal temp should reach 190F, but we didn't get there and it was still wonderful.
  • Remove from oven and allow to cool for 5 minutes Then use a knife to free the batter from the sides of the ramekins and turn upside down on a plate or bowl.
  • Add ice cream or whipped cream and serve.

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

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.

UPSIDE-DOWN PEACH MUFFINS



Upside-Down Peach Muffins image

Mt. Pleasant, Michigan's Geraldine Grisdale showcases her state's fine peach crop in these novel muffins. "They make pretty individual servings for breakfast, a snack or even dessert," comments Geraldine.

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1 cup milk
1/4 cup canola oil
2 large eggs
2 cups all-purpose flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
1 cup plus 2 tablespoons packed brown sugar
3 cups sliced peeled ripe peaches

Steps:

  • In a small bowl, beat the milk, oil and eggs until smooth. Combine the flour, sugar, baking powder and salt; add to the egg mixture and mix well. , In each of 18 greased muffin cups, place 1 teaspoon of butter and 1 tablespoon brown sugar. Bake at 375° for 5 minutes. , Arrange peaches in the muffin cups. Fill each half full with batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks. Serve warm.

Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 190mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

PEACH UPSIDE-DOWN CAKE



Peach Upside-Down Cake image

Provided by Tyler Florence

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

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

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.

INDIVIDUAL PEACH UPSIDE-DOWN CAKE



Individual Peach Upside-Down Cake image

Provided by Alton Brown

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 12

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

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.

EASY CAKE MIX PEACH UPSIDE-DOWN CAKE



Easy Cake Mix Peach Upside-Down Cake image

Use this simple recipe to make an irresistible peach upside down cake with a white cake mix. An easy and convenient desert option.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 55m

Yield 8

Number Of Ingredients 7

1/2 cup unsalted butter, melted , or vegetable oil
1 cup brown sugar , packed
1 (28-ounce) can peach slices
Optional: maraschino cherries , halved
2 large eggs
1 box yellow cake mix, 2-layer size, or white cake
Garnish: Whipped cream

Steps:

  • Gather the ingredients. Preheat the oven to 350 F.
  • Pour the melted butter or oil into a 9x13x2-inch baking pan or divide the butter between two (8-inch) round cake pans.
  • Sprinkle brown sugar evenly in the pan(s).
  • Drain the peaches, reserving the syrup.
  • Arrange the sliced peaches and some maraschino cherry halves, if using, over the brown sugar.
  • Add enough water to the reserved peach syrup to make 1 1/3 cups of liquid. Add this liquid to a medium bowl, along with the eggs and the cake mix.
  • Beat as directed on the cake mix package. Pour the batter over the fruit.
  • Bake in the preheated oven for 40 to 50 minutes or until the cake pulls away from the sides of the pan. Let stand in the pan for 5 minutes and then turn upside down onto a cake dish or large platter. Serve warm with whipped cream. Enjoy!

Nutrition Facts : Calories 495 kcal, Carbohydrate 88 g, Cholesterol 77 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 507 mg, Sugar 61 g, Fat 15 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

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