Peach Upside Down Cake
Peach Upside Down Cake takes approximately 1 hour from beginning to end. This recipe makes 8 servings with 482 calories, 5g of protein, and 24g of fat each. For 98 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Recipes Food and Cooking. 371 person were impressed by this recipe. Head to the store and pick up eggs, butter, granulated sugar, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. Similar recipes include Peach Upside Down Cake, Peach Upside-Down Cake, and Peach Upside-Down Cake.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup firmly packed light brown sugar
3/4 cup butter, at room temperature and divided
1 cup cake flour
1/2 cup cream cheese, at room temperature
2 large eggs
1 1/4 cups granulated sugar, divided
2 tablespoons fresh lemon juice (about 1 large lemon)
4 medium peaches (about 1 1/2 lb.)
1/4 teaspoon salt
1 teaspoon vanilla
Equipment:
stove
frying pan
colander
bowl
serrated knife
Cooking instruction summary:
Put a large pan of water on stove and bring to a boil. Add peaches. Heat for about 1 minute. Place in a colander and run cold water over peaches. Peel peaches. Cut into 1/3 inch slices. Add lemon to bowl with peaches.Add 1/2 cup granulated sugar to a cast iron skillet. Heat over medium low heat until sugar melts and turns a caramel color, about 10 minutes. Add 1/4 cup butter. Stir until mixed together off of the heat. Add sliced peached on top in a concentric circle. Make a circle of peaches on the inside. Sprinkle with the 1/2 cup brown sugar. Set aside and make the cake batter.Mix together the cake flour, salt, baking soda and baking powder.Cream together the butter, sugar and cream cheese until light and fluffy. Add eggs and blend in well. Stir in flour mixture.Dollop the cake batter on top of peaches and brown sugar. Spread out the best you can in the cast iron skillet. (mine went almost to the edges but not quite)Bake at 350 degrees for 30 minutes or until lightly browned and done in the center. Let set in pan for about 45 minutes and then turn cake over in pan onto a serving dish.Cut cake into wedges using a serrated knife. Top with sweetened whipped cream, if desired, and serve immediately.
Step by step:
1. Put a large pan of water on stove and bring to a boil.
2. Add peaches.
3. Heat for about 1 minute.
4. Place in a colander and run cold water over peaches. Peel peaches.
5. Cut into 1/3 inch slices.
6. Add lemon to bowl with peaches.
7. Add 1/2 cup granulated sugar to a cast iron skillet.
8. Heat over medium low heat until sugar melts and turns a caramel color, about 10 minutes.
9. Add 1/4 cup butter. Stir until mixed together off of the heat.
10. Add sliced peached on top in a concentric circle. Make a circle of peaches on the inside. Sprinkle with the 1/2 cup brown sugar. Set aside and make the cake batter.
11. Mix together the cake flour, salt, baking soda and baking powder.Cream together the butter, sugar and cream cheese until light and fluffy.
12. Add eggs and blend in well. Stir in flour mixture.Dollop the cake batter on top of peaches and brown sugar.
13. Spread out the best you can in the cast iron skillet. (mine went almost to the edges but not quite)
14. Bake at 350 degrees for 30 minutes or until lightly browned and done in the center.
15. Let set in pan for about 45 minutes and then turn cake over in pan onto a serving dish.
16. Cut cake into wedges using a serrated knife. Top with sweetened whipped cream, if desired, and serve immediately.
Nutrition Information:
covered percent of daily need
