Peach Upside Down Mini Cakes Recipe | Southern Sassy Mama
Peach upside down mini cakes recipe, these little cakes are so delicious!! Don't forget to save this in a playlist for later, share it on Facebook, etc. You don't want to miss out!!
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Peach Upside-Down Cake | Easy summertime cake to bake!
With a cake that’s all made in one bowl, this peach upside-down cake couldn’t be a better dessert for summer! Peach slices are lined on the bottom of a pan, an easy caramel sauce is drizzled on top, and the batter is spread over everything. Once baked, the cake is inverted, and a more beautiful dessert couldn’t be found. Plus, it’s super easy to make!
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Skip ahead:
00:00 Intro
00:56 Preparing the caramel sauce
01:48 Preparing the peaches
03:26 Preparing the cake batter07:05 Adding to the pan
08:16 Flipping the cake
10:00 Tasting the cake
INGREDIENTS
- 3/4 cup white granulated sugar
- 2-3 large ripe peaches
For the batter:
- 8 tbsp unsalted butter, room temperature
- 3/4 cup white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornmeal
- 1/2 tsp kosher salt
- 2 1/2 tsp baking powder
- 1 cup buttermilk
INSTRUCTIONS
- Preheat the oven to 350°F. Coat a 9-inch cake pan with nonstick spray, fit a piece of parchment in the bottom of the cake pan, and spray the parchment.
- Peel and slice the peaches into wedges. Place the sliced peaches in the prepared cake pan in concentric circles, overlapping slightly as needed.
- Add 3/4 cup of sugar to a small saucepan or skillet over medium-low heat. Watch the sugar closely. When the outside edges of the sugar begin to melt, draw them to the center with a spatula. Swirl and melt the sugar until it is a deep amber color, 6-8 minutes. Once melted, immediately pour the hot caramel over the sliced peaches.
- In a bowl, combine the butter and 3/4 cup sugar. Use an electric mixer or whisk to combine until the mixture is light and fluffy. Add the eggs one at a time, making sure to incorporate well after each addition. Whisk in the vanilla extract.
- Add the flour, cornmeal, salt, and baking powder. While mixing together the dry ingredients, pour in the buttermilk. Fold until the batter is just incorporated. Pour the batter over the peaches and caramel. Smooth the batter to an even layer and bake in the preheated 350°F oven until the cake is golden, cracked, and a skewer inserted into the middle comes out clean, 50-60 minutes.
- Once baked, remove the cake from the oven. Cool for 15-20 minutes, until the cake releases from the sides of the cake pan. Invert the cake onto a plate while it is warm. Discard the parchment and slice.
#peach #cake #upsidedowncake #summer #baking #recipe
Peach Upside Down Cake | It's So Yummy!
Today I made this delicious Peach Upside Down Cake that would even taste great with breakfast and coffee because it's not too sweet! Watch & enjoy!
#PeachCake #CookingWithTheMinors #YourFoodShouldTasteBeautifulToo
Ingredients:
3/4 C Butter
1/2 C - 3/4 C Brown Sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon cake batter extract
1 1/4 C all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 C milk
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Peach Upside Down Cake Recipe
A warm slice of this Peach Upside Down Cake topped with a scoop of vanilla ice-cream is a combination to die for! Don't believe it? Try it yourself! #WhatsInSeason
How To Make Peach-Ginger Upside Down Cake By Gail Simmons
A cast-iron skillet is the secret to this Peach-Ginger Upside Down Cake's gooey, caramelized top.
Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Ina uses local ingredients to make her rustic-style Peach Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network