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How to Make Peach Upside-Down Cake III - A Step-by-Step Guide

There's nothing quite like the sweet, juicy flavor of fresh peaches, especially when they're baked into a delicious dessert. If you're looking for a new way to enjoy this beloved fruit, look no further than Peach Upside-Down Cake III. This delectable recipe takes the classic upside-down cake and gives it a mouthwatering twist with the addition of ripe, succulent peaches.

What makes this recipe truly special is the way the natural sweetness of the peaches caramelizes as it bakes, creat...

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Ingredients

  • 6 large fresh peaches
  • ⅔ cup white sugar
  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup lowfat buttermilk

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 55 mins
  • Servings: 12
  • Yield: 1 9-inch cast iron skillet

  • Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
  • Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
  • In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
  • In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
  • Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  • Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.

    • Nutrition

    137 cal.

    • Total Fat: 4g
    • Saturated Fat: 2g
    • Cholesterol: 21mg
    • Sodium: 161mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 0g
    • Total Sugars: 16g
    • Protein: 2g
    • Vitamin C: 28mg
    • Calcium: 48mg
    • Iron: 1mg
    • Potassium: 56mg

    Categories

    Dessert recipes
    Cake recipes
    Fruit recipes
    Baking recipes
    Sweet recipes