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- Dish type
- Cakes with fruit
- Peach cake
A gorgeous sponge tops fresh peaches, then it's baked and flipped upside down for a pretty result. Moist and delicious, this cake really lets in-season peaches shine!
127 people made this
- 50g butter
- 110g light brown soft sugar
- 1/4 teaspoon ground nutmeg
- 5 fresh peaches - peeled, stones removed and halved
- 110g butter, softened
- 100g caster sugar
- 1 egg
- 150g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 120ml milk
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Melt 50g butter in a 20cm square tin. Sprinkle with dark brown soft sugar and nutmeg. Arrange peach halves, cut side down, in tin.
- 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 cake mixture over peaches.
- Bake in a preheated oven at 190 C / Gas 5 for 35 to 40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in tin for 5 minutes; invert onto serving plate.
Delicious served with whipped cream.
Reviews & ratingsAverage global rating:(102)
Reviews in English (91)
This is a very moist, tasty and good cake. I read the reviews about the bland cake. I then added 1 tsp. cinnamon and 1 tsp. almond flavoring. I doubled the recipe and put it in a 9 x 13 pan. I used leftover fresh peaches that I had sliced with a little sugar the night before. I poured the peaches and the juice in the bottom of the pan. It all cooked into the cake and made a very pretty and moist looking cake. Very easy and very good!-04 Aug 2006
I made this recipe for my mother, I used canned peaches instead and in the batter I used 1/2 cup of oil instead of the butter. The cake was SO FLUFFY and good that my mother just LOVED it!I will be making this recipe again.. Thanks!Note: I will try pineapple too and I'm sure it will taste good.-24 Aug 2003
This was my first time making an upside down cake. I must admit this is now my new favorite recipe. I used fresh peaches and added 1/2 tsp of cinnamon. It was delicious. I have four kids 2 of which are fairly picky and they also gobbled it up. Thank you.-17 Aug 2006
Fresh Peach Upside Down Cake with Bourbon
How about a little poll before I share the latest #ProgressiveEats event with you. A non scientific and will be used for absolutely nothing but to satisfy my own curiosity type of poll. Here goes. One question:
- What foods are you still making, eating and most interested in seeing recipes for:
Summer Foods or Fall Foods?
Here’s the deal. I know that fall is coming but it is one entire month from now. As a result a lot of bloggers are already gungho gaga over pumpkin. They get more nuts over pumpkin than they do fresh garden tomatoes and in my opinion, there is simply no comparison especially since the pumpkin in question is in a can.
To create a similarity I would have to be heralding cans of diced tomatoes in April months before the real deal was available on the vine. There are definitely two camps. The ‘I shall shout PUMPKIN’ from the rooftops camp and the ‘Oh enough of the pumpkin already, it’s still August’ camp. Any doubt which one I’m in?
Well, this Fresh Peach Upside Down Cake should make it clear it is the epitome of summer and I am so not ready to give it up yet!
If it wasn’t clear then this month’s lineup for Progressive Eats should answer that question. Stone Fruits. They of the peach, plum, apricot, nectarine and cherry variety. Summer all day long fruits. So perfect. Actually a theme picked by my friend Ansh but without any prodding from me at all I promise!
I recall a ditty my mother taught me once to say at Halloween when I dressed in a girly girl costume with a big curl on my forehead:
There was a little girl who had a little curl,
Right in the middle of her forehead.
When she was good she was very, very good,
But when she was bad she was horrid.
That could be said of stone fruits too. Never much sense for me to buy them from Mexico or other far reaching places…if they’re not local they all to often never ripen well and are such a disappointment. But when they are fresh and good? Well, they are very, very good and I can’t get enough of them.
I have on occasion been so eager I’ve been happy to haunch over the kitchen sink to enjoy a juicy ripe peach and let the juices dribble where they may and that might just include my shirt ahh…see why the FedEx guy always eyes me suspiciously? Or he knows I’ve been eating a Colorado peach. Still, that is one version of nirvana.
Another might be having any one of them in a baked good. Baking them brings out even more of their inherent sweetness, softens the fruit and combined with a pastry of some sort can make for results that are simply irresistible. And irresistible is certainly what I was going for while heralding the last days of this glorious summer fruit.
While Georgia is often thought of as the Peach State, I would put up our Colorado peaches from the Western Slope in a heartbreat as a worthy rival.
Grown on the western side of the Rocky Mountains, the warm days and cool nights make for amazing peaches. That coolness at night elevates the sugars and they are sweet and juicy and honestly ruin any other peach for me. Give me Olathe or give me death!! OK, maybe a bit dramatic but please do give me Olathe peaches.
This month I wanted to try something new. I’ve always loved Pineapple Upside Down Cake but have heard mention of Peach Upside Down Cake and thought it would be the perfect time to give it a try. I had the peaches, I had some recipe ideas and since I had also been gifted with a local bourbon I thought it would be the perfect addition.
A friend of mine works for a company called Experience Pros and one of their clients is the brains behind Squeal Go Pig Black Spiced Rum. Or just Squeal Black Rum. She secured a bottle for me to try and there it was right there in front of me on the kitchen counter, just crying to be included in my ‘all Colorado’ cake.
Done. And done well. For such a young bourbon and especially one from Colorado it has won a number of awards but what sold me? Another reviewer said, “On the palate it’s sweet but not overwhelming. Fruit jam hits the palate first — plums and cooked peaches.”
Peaches? See it was meant to be. I did give Georgia a nod with some pecans sent to me from a friend but it’s that combination of peaches and rum that made this cake a standout summer treat.
Make sure you check out the list of Stone Fruit recipes from my friends in Progressive Eats that are listed after the recipe. Won’t you join me and celebrate SUMMER.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Stone Fruits and is hosted by Ansh Dhar who blogs at Spiceroots. With Summer coming to an end, it’s a great time to use the Summer’s abundant bounty in everyday food.
We have some great ideas this month to use all the stone fruit – from BBQ Sauce, to curries, to Duck and of course Desserts.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact me for more information.
Upside Down Peach Cake
Peaches are one of my favorite fruit, but only when they are perfectly ripe at the end of summer. This is a perfect end of summer cake that uses peaches, but lets them shine by glazing them at the bottom of a dense and moist cake, which when inverted shows off the beautiful summer fruit.
This upside down peach cake is so pretty and all the credit goes to the peaches. Peaches truly are a thing of beauty – their fuzzy skin protecting the perfect yellow (or white) flesh that surrounds a jagged pit. I love the touch of crimson that is left in the center of the peach when the pit is removed, contrasting with the yellow flesh and allowing pretty designs to be made in pies, tarts and cakes. It’s really that crimson marking that lets us all immediately identify a slice of peach as a peach (and not a piece of mango or other fruit). Stop for a moment to admire the peach.
How to Peel Peaches
Ok, on to the recipe… The first thing you need to do to make this delicious upside down peach cake is to remove that fuzzy skin. While the skin is somewhat adorable when eating a slice of peach, it’s not nice to find a fuzzy peach skin in your teeth when you’re enjoying a piece of cake. So, to remove this skin without removing too much of the flesh along with it, you score the bottom of the peach, blanch it in boiling water and then shock it in ice water. This procedure is the same as that to remove the peel from a tomato. You can see this step by step process and read more about peaches in the cooking school here. Once you’ve shocked the peach and the peel has come off nicely, slice around the inner pit with your knife and twist the two halves of the peach in opposite directions. If you have a nice ripe freestone peach, the two halves should come apart easily. (Freestone peaches are available June through August, whereas clingstone peaches are earlier in the season, available from May to June.) Slice the peaches and then arrange them in a pretty design on the bottom of your cake pan, on top of the butter and sugar.
How to Make Upside Down Cake
There is nothing unusual about making this cake batter. Make sure to cream the butter and sugar sufficiently. Creaming is always the most important step in making any cake batter and you can ready why and how to do it here. Don’t underestimate how long it will take – it should be at least 5 minutes of electric mixing – and remember that it’s much easier to cream room temperature butter. If your butter is rock hard out of the fridge, put it somewhere warm in your kitchen and pour yourself a cup of coffee. Go read a book or magazine article for an hour and only then come back to make this cake. Once the butter and sugar have been creamed, all the wet ingredients get beaten in. The dry ingredients are combined separately and then you marry the dry and wet ingredients, making sure to mix only until everything is incorporated and no more. Over-mixing the cake batter will make it tougher and chewier.
Un-molding Upside Down Cake
Un-molding the cake can be a moment of great excitement (or trepidation). Run a butter knife around the edge of the cake and then invert the pan onto a serving platter. Holding them tightly together, give the platter and pan and good, sudden shake down together (as though you were shaking the shampoo bottle upside down to make the shampoo head down towards opening) and then lift the pan from the platter. The weight of the peaches should let them fall away from the pan with the cake, but should one or two slices stick in the pan do not panic. Just remove them with your fingers and place them back on top of the cake where they belong.
How to Store Leftovers
While I highly doubt there will be any leftover (unless you are making this cake for just yourself, and even then… no judgement if you finish it all on your own), store the remaining upside down peach cake in the refrigerator, but make sure to let it sit out on the counter for 30 minutes or so before serving round two.
- 1 3/4 cups butter, softened, divided
- 2 cups firmly packed light brown sugar, divided
- 4 peaches, peeled and cut into 4 slices
- 1 (8-oz.) pkg. cream cheese, softened
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1 1/2 teaspoon vanilla extract, divided
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup (2 oz.) bourbon
- 1 cup powdered sugar
- 1-2 tablespoons milk
Preheat oven to 325°F. Melt 1⁄4 cup of the butter in a small saucepan over medium stir in 1⁄2 cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a 15-cup (10 1⁄2-inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.
Beat cream cheese and remaining 1 1⁄2 cups butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and remaining 1 1⁄2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in 1 teaspoon of the vanilla.
Sift together flour and salt add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan level with a spatula.
Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 1 hour and 25 minutes to 1 hour and 30 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.
Stir together powdered sugar, remaining 1⁄2 teaspoon vanilla, and 1 tablespoon of the milk in a small bowl, adding remaining 1 tablespoon milk, 1 teaspoon at a time, if needed to reach desired consistency. Drizzle over cooled cake.
1. Grease the inside sides of the cake tin with a little butter, this will prevent the sides of the cake sticking to the tin.
Next, make the caramel, by melting the butter. You can either melt the butter in the microwave oven or melt it a small saucepan on the stove.
Remove the butter from the heat and add the brown sugar mixing well. Spread the mixture evenly over the base of the tin
2. I used a 820 gram can of peach slices, which contains about 500 grams of peaches. Drain the peaches and use absorbent paper to pat dry. The peaches don’t need to be completely dry.
Arrange the peach slices decoratively over the top of the brown sugar and butter mixture.
Tip: When in season 500 grams of fresh peaches with skin on can be used.
3. To make the cake batter, all the ingredients should be at room temperature. So, remove the cold ingredients from the fridge about 30 minutes to one hour before using. Place all the ingredients into a large mixing bowl.
4. Use an electric mixer and mix for about 2 minutes, or until the mixture looks light in colour and is lump free.
If you don’t have and electric mixer, use a wooden spoon to beat the mixture until the batter looks light and creamy.
- The cake batter is quite thick so, use a spoon to drop the batter all over the peaches.
- Use the back of a spoon to smooth the surface of the batter.
- Bake the cake in a preheated oven for about 30 – 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove the peach upside down cake from the oven, allow to cool in the tin for 10 minutes, before turning out onto a wire rack or serving plate.
- This cake is best eaten hot or warm on the day it was made.
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Peach Upside Down Cake
In this post I&rsquom sharing how to make a Peach Upside Down Cake.
I&rsquom sitting here this morning, looking out the window, and just smiling because it has been a great summer. I&rsquove sort of taken a break the past couple of weeks off and feel refreshed. Ready for the very busy second half of the year.
One of my favorite things about summer time in the South is fresh local peaches. Oh my stars, they are just so juicy and sweet. So, so good!
I picked up a half peck of peaches last week and with it just being two of us, have made quite a few desserts and had peaches left for freezing.
I love sharing a couple of recipes with peaches during the season, such as an easy peach galette, bourbon peaches, and a reader favorite peach cobbler.
That being said&hellipy&rsquoall are GONNA LOVE this peach upside down cake. It is easy and bakes up to perfection every time.
Southern Peach Upside Down Cake
To bake this cake you&rsquoll need an eight or nine inch round cake pan. If you&rsquore partial to using your cast iron then you can use a skillet if you prefer.
Should I use Freestone or Clingstone Peaches? You could use either but this cake works especially well if you use the freestone variety of peaches will ripen later in summer. Freestone peaches are easy to work with and look great in desserts.
Are fresh peaches better? If it is the season and you can get fresh local peaches then by all means please do. There is nothing like the sweetness of a tree ripened peach.
Can I use frozen or canned peaches for this cake? You can, if you don&rsquot have access to fresh peaches. If you&rsquove frozen fresh summer peaches yourself &ndash bonus! 😉
Summer Peach Dessert
What freestone peach did you use for this cake? For this particular cake I used a peach called &ldquopretty lady&rdquo but I love all freestone peaches.
It takes just a few minutes to prep this cake for the oven. While I was working on this cake, it took me a minute or two longer because I had to slice and peel a third peach because we kept eating the slices I already had done. It happens. HA!
This recipe uses self-rising flour, can I use all purpose? Of course but you&rsquoll need to add a couple more ingredients for leavening. Here&rsquos what you&rsquoll need if you&rsquore using all purpose flour: 1.25 tsp baking powder and a pinch of salt in addition to the other ingredients.
Can I put cherries on top like on a pineapple upside down cake? Sure you can if you like. Go ahead and add a few candied cherries, halved, between the peach slices.
Zucchini Recipes for Summer
While Memorial Day is the unofficial beginning of summer, for me it really starts when I see store shelves full of zucchini. One reason I love zucchini so much is the health benefits. They’re low in carbs, high in fiber, and filled with essential vitamins. But, another reason – and it’s the main one – [&hellip]
22 Cheers-Worthy Summer Cocktails
Get your shakers, blenders, and ice-makers ready! These cheers-worthy summer cocktails are the refreshing drink you need to beat the heat. No matter your drink of choice, we have a tasty adult beverage that’s sure to have you reaching for your cocktail glasses. Margaritas, mojitos, mint juleps, and a plethora of cocktails that don’t start [&hellip]
14 Summer Squash Recipes
Summer produce is our favorite, especially summer squash! With so many delicious ways to prepare summer squash, it’s a healthy go-to ingredient during these warmer months. Yellow with a fat bottom that gets skinnier towards the neck, it’s very easy to differentiate summer squash from zucchini. No matter how you cut, cook or top it, [&hellip]
Peach Pecan Upside Down Cake
I’ve got an upside down cake for nearly all occasions. From my Pineapple Upside Down Cake, to my Caramel Apple Upside Down Cake, then there’s my Caramel Pecan Upside Down Cake, a Strawberry Upside Down Cake, I even have some Bacon Upside Down Cornbread if you’re craving something savory. I just love how fun and easy they are.
So it made perfect sense to take another one of my favorite fruits and give it the upside down treatment as well. Introducing my Peach Pecan Upside Down Cake!
This super delicious and crazy easy confection starts with a boxed cake mix, but we kick it up about 12 notches. And peaches and pecans are the perfect complements to the caramel flavors running through this dessert. The only thing better than the flavor is just how easy it is.
Now, while this recipe calls for a 10.5-inch cast iron skillet, a deep 10-inch cake pan or springform pan will work if you don’t have one.
Peach Upside Down Coffee Cake
Don’t be intimidated: you can easily make this gorgeous cake too!
Have you ever looked at a beautiful dessert and just felt like it was so out of your league to make? Looking at gorgeous dishes on the internet can be a seriously daunting activity, but we’re here to show you a recipe that has stunning presentation, all the while being moist and delicious and super simple to make!
Everyone loves coffee cake, right? We decided to make use of all the perfectly ripe peaches that are in season and put them to use in a coffee cake where we used a standard yellow cake box mix as the base. By adding a few extra ingredients – and arranging delicate peach slices in a spiral pattern on the bottom/top of the cake – we created a dessert that never fails to impress, and that will have you longing for leftovers long after you’ve scarfed down the last piece…good thing it’s easy enough to make again whenever the craving strikes!
Easy Peach Upside Down Cake
Welcome to Farmer’s Market Week! This week, I am partnering with several food blogging friends to bring you recipes inspired by fresh fruit and produce from our local farmer’s markets.
At the bottom of this post you will find links to over 15 recipes both sweet and savory to help you make the most of ingredients from the Farmer’s markets in your area!
I am always happy to see the arrival of peach season. It signals the start of August, which really is just the gateway to fall. And if you know me at all, you know fall is my favorite season!
I am lucky to live in an area with lots of on farm markets where produce is picked and only has to travel up to the roadside farm stand. Peaches are just one of the crops in season right now, so you are in for a treat this week!
Peaches are so popular here in Niagara, there is a street festival every year to celebrate the harvest! Unfortunately this year it has been cancelled due to COVID, but will be back better then ever next year!
When I set out to create this peach upside down cake, I only hoped if was half as good as this delicious pineapple upside down cake, then I would be really pleased!
Well, I am sure my entire family will agree that this is every bit as good!
A hint of cardamom in the batter gives the cake a wonderful flavour. The juicy peaches baked up to a tender perfection, while their juices carmalized the brown sugar creating a scrumptious, moist layer!
To add a decorative touch, I used a few fresh blueberries to fill in the centre of the cake. But, these are completely optional.
I think you’ll find this peach upside down cake will leave you s-peach-less!!
You’ll definitely want to “pin” this recipe for later.
Looking for more peach recipes? Why not try this Peach Almond Tart or this Peach Iced Tea Cocktail!
I sincerely appreciate you stopping by today and would love to have you come back often! Please consider subscribing to Red Cottage Chronicles. I will keep you up to date with an email whenever a new post goes live.
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Don’t forget to scroll down for this recipe, plus many more recipes inspired by ingredients found at your local Farmer’s markets!