How to Make Upside Down Peach Cake
Ingredients:
-Glaze:
1/4 Cup Melted Butter
1/4 Cup Packed Brown Sugar
2 Peaches Sliced or 1 15oz Can Peaches
-Batter:
1/2 Cup Butter
3/4 Cup Sugar
1 Large Egg
1 Teaspoon of Vanilla Extract
1/4 Teaspoon of Cinnamon
1 1/4 Cup of All Purpose Flour
1 1/4 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
1/2 Cup of Milk
Bakes for 35-40 Minutes
*Cool Cake COMPLETELY before turning it out*
Enjoy!
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Made with a layer of thinly sliced, ripe juicy peaches and a tender, moist vanilla cake, this peach upside down cake is equally beautiful and tasty.
Recipe:
Christ Rost's Peach Upside-Down Cake
Whether you use sliced peaches, nectarines, or plums, I have a feeling this light almond-flavored cake crowned with sliced stone fruit will make your day extra sweet. Recipe below:
Christy Rost's Upside-Down Peach Cake
1 cup plus 2 tablespoons flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup unsalted butter, softened
2/3 cup sugar
1 egg, at room temperature
1 teaspoon vanilla
¼ teaspoon almond extract
½ cup milk
Preheat the oven to 350 degrees, line the bottom of a 9-inch round cake pan with parchment paper, and spray the inner sides of the pan with nonstick cooking spray-with-flour. In a small bowl, stir together flour, baking powder, and salt; set it aside. In the large bowl of an electric mixer, cream butter and sugar until the mixture is fluffy, about 8 minutes. Add egg, vanilla, and almond extract, and beat until the mixture is light.
Gradually add the flour mixture to the creamed mixture, alternately with the milk, scraping the bowl often, until the batter is thick.
Peach Topping
2 large ripe peaches, peeled and sliced ½-inch thick
3 tablespoons unsalted butter, melted
¾ cup brown sugar
Pour melted butter into the prepared pan, sprinkle with brown sugar, and arrange the sliced peaches in a single layer on top of the sugar. Carefully spoon the batter over the peaches. Bake 35 to 40 minutes, or until a tester comes out clean when inserted into the center of the cake. Remove the cake from the oven and set it aside 30 minutes until it is warm. Place a cake platter over the top of the cake pan and invert the cake so the peaches are on top. Remove the parchment paper and cool completely.
Yield: one 9-inch cake
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How to Make a Peach Upside Down Cake - Easy Recipe
Fresh peach and caramel crusted cake with fluffy peach cake underneath, this peach upside down cake is sure to be a highlight at any get together!
Ingredients:
Topping:
Fresh sliced peaches
1 stick unsalted butter
1 c brown sugar
Cake:
1 1/2 c unbleached flour
2 ts baking powder
1/2 ts fine salt
6 tb soft, unsalted butter
1 c sugar
2 room temperature eggs
1 ts vanilla extract
1/2 c fresh peach juice
Instructions:
In the cake pan, melt the butter and stir in the sugar. Allow it to blend together and bubble.
Arrange the fruit slices on top of the caramel.
In a large bowl, sift the flour, baking powder, and salt together.
In a separate bowl, cream together the butter and sugar for about 5 minutes.
Mix in one egg at a time with the vanilla.
Blend in the juice.
In 3 separate additions, sprinkle in the dry mixture and mix to combine. Don't over mix.
Bake at 350 for 35-45 minutes.
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Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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