Peach Upside Down Cake Recipe with Homemade Whipped Cream
Peaches are full season and they go absolutely delicious in the upside cake with caramel, homemade whipped cream and blackberries.
This was my first time making a peach upside down cake and man was it delicious. While I like layered cakes, I also like the look of a really tall single cake, which is what this is. I used a really deep 8” cake pan and couldn’t be happier with how it turned out.
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Peach Upside Down Cake Recipe with Homemade Whipped Cream
For the Cake:
¾ cup of brown sugar
3 tablespoons of unsalted butter
2 tablespoons of heavy whipping cream
2 pitted and thinly sliced peaches
2 sticks of unsalted butter, softened
1 ½ cups of sugar
8 ounces of mascarpone cheese
6 eggs
2 ½ cups of all-purpose flour
½ teaspoon of ground cinnamon
2 teaspoons of baking powder
For the Whipped Cream:
2 cups of heavy whipping cream
½ cup of sugar
blackberries and mint for garnish
makes 1 cake
prep time: 20 minutes
cook time : 50 minutes
rest time: 120 minutes
procedures:
1. Preheat the oven to 350°.
2. Add the brown sugar, 3 tablespoons of unsalted butter and heavy whipping cream to a small saute pot and cook over medium heat until combined and melted together.
3. Transfer the mixture to a prepared deep 8” cake pan.
4. Next, fan out the sliced peaches working from the center out until they are all used. Set aside.
5. Add the remaining 2 sticks of softened unsalted butter and 1 ½ cups of sugar to a standing mixer with the paddle attachment and mix on medium speed until light and fluffy, about 5 to 7 minutes.
6. Mix in the mascarpone cheese and then add 1 egg at a time until it is mixed in.
7. Next, add in the flour, cinnamon and baking powder just until combined and then transfer the batter to the deep pan with peaches and caramel and pour over top.
8. Smooth out using a rubber spatula and bake at 350° for 50 minutes or until browned and firm in the center.
9. Let completely cool until room temperature on the franke roller mat.
10. Whipped cream: combine both ingredients into a standing mixer with the whisk attachment and whisk on high speed until stiff peaks are formed. Note: there will be plenty of leftover.
11. Flip the cake over onto a serving plate and top off with whipped cream rosettes, blackberries and mint. Serve!
Upside Down Peach Cake - Cakes with Fresh Peaches
This moist peach upside-down cake is the perfect summertime tea cake to make when stone fruits are in season. This homemade peach cake has fresh ripe slices of peach cooked in the bottom of the batter with caramelized sugar. And, the best part is, that it's simple, easy, and uses my one-bowl vanilla cake recipe.
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Peach Upside Down Cake
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Recipe by our Jake Cohen
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.
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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
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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How to make Peach Upside down cake
New Orleans native Charlie Andrews demonstrates on how to make a Peach Upside down cake. This cake is similar to a Pineapple Upside down cake as it has a peach butter brown sugar cinnamon and spice topping. This recipe calls for 10 to 12 pieces of cake depending on how you slice it, and it is delicious. Hope you all will give this recipe a try.
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