Upside Down Peach Cake Recipe | Bundt Pan Cakes
Upside Down Peach Cake Recipe | Bundt Pan Cakes. Hey ya'll hey! I'm excited to share my first time making a upside down peach cake using my bundt pan! This cake was warm, soft, and delicious. You must try this at home and tell me what you think.
INGREDIENTS NEEDED:
Butter Golden Cake Batter (1 box0
Peaches (heavy syrup)
Light brown sugar (1 cup)
Cinnamon (1-2 tsp)
Butter (1/2 stick)
Baking spray
???? ????This cake is very moist at the top from the butter and some syrup. If you do not want extra moisture at the top, omit the butter or fully pour out the syrup from the peaches can!
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Peach Upside Down Cake
You’ll be bouncing off the ceiling for this Peach Upside Down Cake! Use your American Express Gold Card to shop Boxed for all of your pantry essentials, so you can throw this cake together right before your next dinner party & have it ready to flip by the time you’re done w/ your main course! Just think of this recipe more as an equation, swapping out whatever seasonal fruit you have on hand for an easy entertaining dessert that will stun your guests!
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Recipe by our Jake Cohen
peach season = peach upside down cake #peachcake #upsidedowncake #summerbaking
Made with a layer of thinly sliced, ripe juicy peaches and a tender, moist vanilla cake, this peach upside down cake is equally beautiful and tasty.
Recipe:
How to Make a Peach Upside Down Cake - Easy Recipe
Fresh peach and caramel crusted cake with fluffy peach cake underneath, this peach upside down cake is sure to be a highlight at any get together!
Ingredients:
Topping:
Fresh sliced peaches
1 stick unsalted butter
1 c brown sugar
Cake:
1 1/2 c unbleached flour
2 ts baking powder
1/2 ts fine salt
6 tb soft, unsalted butter
1 c sugar
2 room temperature eggs
1 ts vanilla extract
1/2 c fresh peach juice
Instructions:
In the cake pan, melt the butter and stir in the sugar. Allow it to blend together and bubble.
Arrange the fruit slices on top of the caramel.
In a large bowl, sift the flour, baking powder, and salt together.
In a separate bowl, cream together the butter and sugar for about 5 minutes.
Mix in one egg at a time with the vanilla.
Blend in the juice.
In 3 separate additions, sprinkle in the dry mixture and mix to combine. Don't over mix.
Bake at 350 for 35-45 minutes.
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#PeachUpsideDownCake
Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
RECIPE:
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Peach Upside Down Cake Recipe with Homemade Whipped Cream
Peaches are full season and they go absolutely delicious in the upside cake with caramel, homemade whipped cream and blackberries.
This was my first time making a peach upside down cake and man was it delicious. While I like layered cakes, I also like the look of a really tall single cake, which is what this is. I used a really deep 8” cake pan and couldn’t be happier with how it turned out.
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Peach Upside Down Cake Recipe with Homemade Whipped Cream
For the Cake:
¾ cup of brown sugar
3 tablespoons of unsalted butter
2 tablespoons of heavy whipping cream
2 pitted and thinly sliced peaches
2 sticks of unsalted butter, softened
1 ½ cups of sugar
8 ounces of mascarpone cheese
6 eggs
2 ½ cups of all-purpose flour
½ teaspoon of ground cinnamon
2 teaspoons of baking powder
For the Whipped Cream:
2 cups of heavy whipping cream
½ cup of sugar
blackberries and mint for garnish
makes 1 cake
prep time: 20 minutes
cook time : 50 minutes
rest time: 120 minutes
procedures:
1. Preheat the oven to 350°.
2. Add the brown sugar, 3 tablespoons of unsalted butter and heavy whipping cream to a small saute pot and cook over medium heat until combined and melted together.
3. Transfer the mixture to a prepared deep 8” cake pan.
4. Next, fan out the sliced peaches working from the center out until they are all used. Set aside.
5. Add the remaining 2 sticks of softened unsalted butter and 1 ½ cups of sugar to a standing mixer with the paddle attachment and mix on medium speed until light and fluffy, about 5 to 7 minutes.
6. Mix in the mascarpone cheese and then add 1 egg at a time until it is mixed in.
7. Next, add in the flour, cinnamon and baking powder just until combined and then transfer the batter to the deep pan with peaches and caramel and pour over top.
8. Smooth out using a rubber spatula and bake at 350° for 50 minutes or until browned and firm in the center.
9. Let completely cool until room temperature on the franke roller mat.
10. Whipped cream: combine both ingredients into a standing mixer with the whisk attachment and whisk on high speed until stiff peaks are formed. Note: there will be plenty of leftover.
11. Flip the cake over onto a serving plate and top off with whipped cream rosettes, blackberries and mint. Serve!