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Peach Upside-down Cake

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Peach upside-down cake looks like a difficult, fancy dessert to make but it's actually quite simple to make. Your guests won't know that, though. More importantly, using fresh peaches creates an unforgettable dessert that is simply delicious. It's pretty good with canned peaches, too. Great for entertaining your friends or just dinner with the family.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

  • **** For the Peaches *****
  • 1 1/2 pounds peaches, peeled, pitted, and sliced 1/2-inch thick
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 tablespoons unsalted butter
  • 1/2 cup sugar
  • **** For the Cake ****
  • 4 ounces (1 stick) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup milk

Preparation:

Preheat oven to 350 degrees F.

Toss peaches in a large bowl with the cinnamon and nutmeg. Set aside.

In a medium bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, cream together the stick of butter and 1 1/2 cups of sugar. Mix until a pale yellow. Add the eggs and vanilla and mix well.

Add the dry ingredients and mix until just combined. Add the milk and mix again until just combined. Set aside.

In a large cast iron skillet (or other oven-proof skillet) over medium heat, add the 1/2 stick of butter and 1/2 cup of sugar. Stir with a wooden spoon as the butter and sugar melts. Continue to stir until it carmelizes and becomes a light brown syrup. Remove from heat.

Add the peaches to the skillet and spread them out into one even layer. Pour the cake batter evenly over the top of the peaches.

Place in oven and bake for 40 to 50 minutes. The cake will be golden brown and pull away from the edge of the skillet when done.

Let cool, then invert onto a large serving platter.

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