PEACH-BOURBON UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
- Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
SOUTHERN PEACH UPSIDE-DOWN CAKE
A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. -Trista Jefferson, Batavia, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 306 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH BOURBON UPSIDE-DOWN CAKE RECIPE - (4.8/5)
Provided by jeaklor
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside. Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly. Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
IRON SKILLET PEACH UPSIDE DOWN CAKE
I love cooking in my iron skillet, so when I ran across this recipe while thumbing through an old cookbook, I just could not resist giving it a try.
Provided by Jellyqueen
Categories Dessert
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray skillet with non-stick cooking spray.
- Melt the 2 tablespoons butter in large iron skillet (frying pan), on top of stove.
- Add brown sugar, mix well and turn off heat.
- Press brown sugar mixture evenly onto bottom of skillet.
- Arrange peaches and cherries, in any pattern you prefer, on top of the brown sugar.
- Mix 1/2 cup softened butter and white sugar in bowl and blend well.
- Add eggs, and blend.
- Next add the flour, baking powder, salt and milk and blend until creamy.
- Add vanilla flavoring and blend.
- Spread batter on top of peaches and set pan on top of cookie sheet and bake for 1 hour.
- Allow to cool for about 5 minutes, then run a knife along the edges of the skillet to loosen.
- Place cake plate on top of skillet and invert, allowing cake to drop out of the skillet.
- Serve warm with whipped cream on top.
UPSIDE-DOWN PEACH CAKE
Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH UPSIDE-DOWN CAKE
Peaches shine in this 1988 recipe. Ripe slices are coated with caramelized sugar, then a batter enhanced with just a bit of nutmeg. It's ready in 30 minutes, perfect for those warm days when turning on the oven feels impossible. It's best the day it's made, and kept unrefrigerated. One note: Your caramel might harden by the time you spread the batter on top of the peaches. Don't worry. It'll melt by the time it comes out of the oven.
Provided by Florence Fabricant
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
- Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
- Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
- In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
- In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
- Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 76 milligrams, Sugar 39 grams, TransFat 0 grams
More about "peach upside down skillet cake with bourbon whipped cream recipes"
PEACH UPSIDE DOWN CAKE - HOW TO MAKE PEACH UPSIDE …
From delish.com
4.2/5 (5)Total Time 50 mins
- Make the caramel: Preheat oven to 350°. In a 10" cast iron skillet, melt butter, brown sugar, and bourbon, stirring to combine, over medium heat.
PEACH UPSIDE-DOWN CAKE RECIPE - LOS ANGELES TIMES
From latimes.com
PEACH UPSIDE-DOWN CAKE RECIPE | MYRECIPES
From myrecipes.com
PEACH PECAN UPSIDE DOWN CAKE - SOUTHERN BITE
From southernbite.com
PEACH-BOURBON UPSIDE-DOWN BUNDT CAKE RECIPE
From southernliving.com
EASY CAKE MIX PEACH UPSIDE-DOWN CAKE RECIPE - THE …
From thespruceeats.com
SKILLET CINNAMON SUGAR PEACH UPSIDE DOWN CAKE.
From halfbakedharvest.com
4.4/5 (286)Total Time 50 minsServings 10Calories 508 per serving
PEACH UPSIDE-DOWN CORNCAKE WITH BOURBON WHIPPED CREAM
From cookingchanneltv.com
12 UPSIDE-DOWN DESSERTS
From southernliving.com
PEACH BOURBON UPSIDE-DOWN CAKE - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
FRESH PEACH UPSIDE DOWN CAKE WITH BOURBON - CREATIVE CULINARY
From creative-culinary.com
PEACH UPSIDE-DOWN CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PEACH UPSIDE DOWN SKILLET CAKE RECIPE - THE WORLD RECIPE
From theworldrecipe.com
PEACH UPSIDE-DOWN SKILLET CAKE — SHAUNA SEVER
From shaunasever.com
PEACH UPSIDE-DOWN SKILLET CAKE WITH BOURBON WHIPPED CREAM
From completecomfortfoods.com
PEACH UPSIDE-DOWN CAKE RECIPE - COUNTRY LIVING
From countryliving.com
PEACH COBBLER POUND CAKE RECIPE (WITH CREAM CHEESE) | KITCHN
From thekitchn.com
UPSIDE DOWN SKILLET GRILLED PEACH CAKE RECIPE - TABLESPOON.COM
From tablespoon.com
You'll also love