Pour the cake batter into the cake pan, on top of the peaches. Lori Lange is a former elementary school teacher who traded the classroom for the kitchen when she founded the blog RecipeGirl.com in 2006, which houses over 3,000 original and adapted recipes. In a small bowl, combine the flour, baking powder, baking soda and salt. This procedure is the same as that to remove the peel from a tomato. The second part of the recipe is preparing the cake batter. Add the eggs one at a time, beating between each new addition. . You want it to caramelize and coat the peaches when you invert the pan. Thank you! Bake at 350ºF for 45 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Stop for a moment to admire the peach. Yum looks good. Serve warm with whipped cream. Un-molding the cake can be a moment of great excitement (or trepidation). I tested the recipe this way also, and it was delightful. In this book, you’ll find chapters highlighting breads/breakfasts, appetizers, soups/salads/sides, main courses, pies, desserts, sauces/condiments and beverages. Beat in egg. Run a butter knife around the edge of the cake in the pan. Once the cake is baked, it is flipped upside down to remove the pan and display the gorgeous fruit topping. And what about fruit…nectarines, plums? You can see this step by step process and read more about peaches in the cooking school here. https://www.foodnetwork.ca/recipe/peach-upside-down-cake/7265 Hi! You will want to make upside-down everything after trying this easy cake recipe with fresh peaches! If you’ve made this recipe and would like to share it with your friends, please link back to Upside Down Peach Cake on Blue Jean Chef. 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. Can I use a store bought cake mix for the batter? When cool enough to handle, hold a peach in your hand and rub the skin with your fingers to remove the peach skin. Top peach cake recipes. … Haven’t tried it with a store-bought mix! It’s the perfect cookbook to use in the summertime when you can find loads of fresh, juicy, sweet peaches! Sprinkle coconut around The butter and brown sugar create a magical caramel-like topping. 40 min. Generously butter a 9-inch … There is nothing unusual about making this cake batter. This Homemade Peach Upside Down Cake recipe is just like Grandma used to make! ML. You don’t want to use a springform pan for this recipe because the butter and sugar mixture on the bottom could leak out while baking. The extra juices are drizzled over. 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. Using a slotted spoon, remove the peaches from the boiling water and put them in the ice bath, and allow to cool completely. Frozen sliced peaches are a great option if you don’t have access to good-quality fresh peaches at the time you are baking the upside down cake, or if you are in a rush and don’t want to fuss with slicing and peeling fresh peaches… Just Peachy is a new cookbook by Belinda Smith-Sullivan. Only 1g fat per serving! Go read a book or magazine article for an hour and only then come back to make this cake. Finally, stir in the vanilla extract. Set aside. Recipe Girl®© 2020 , All Rights Reserved. Looks delicious but still too hot to dig in!! Drain the peaches, reserving the syrup. It is Palisade Peach season here and Colorado peaches are like no other. Upside down cakes are made by lining a cake pan with a mixture of fruit like peaches, pineapple, or banana and caramel; then, the cake batter is baked on top of that mixture. Recipe Adaptations. LOVE peaches!! In a medium bowl, combine the flour, baking powder and salt; set aside. There’s no long introduction to this recipe… Beat as directed on the Transfer the pan to the refrigerator to allow the butter to harden again. In this recipe, peeled and sliced peaches are combined with brown sugar, melted butter and cinnamon. Want to become a Blue Jean Chef Insider? In a medium bowl, add the liquid and eggs to the cake mix. I’m real careful about measuring and I’ve never had this happen before. Hello! Using an electric mixer, cream the butter and sugar together until fluffy and light yellow in color. Pour the melted butter into the bottom of a 9-inch cake pan that is at least 2½-inches deep and sprinkle the brown sugar evenly over the top. Over-mixing the cake batter will make it tougher and chewier. I usually use fresh peaches, but peaches from a tin work well too. * Percent Daily Values are based on a 2000 calorie diet. Dust with powdered sugar and serve warm. 10 minutes 50 minutes, until a toothpick inserted into the cake and, yes, you see. 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