-
-
My review
Peach Upside-Down Cake III
2
DISNEY5
"Low-fat and delicious. Made with fresh peaches."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 137Original recipe yields 12 servings (1 9-inch cast iron skillet)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2930 Ratings
-
-
-
-
-
Most helpful positive review
8/25/2009
We enjoyed! The batter looked too wet- I used an additional 1/3 cup flour and this made it very cake-like. One reviewer said hers came out more like bread pudding.(should have increased the ci...
Most helpful critical review
6/27/2004
This was really bad. Although the toothpick came out clean, the
Most helpful
Most positive
Least positive
Newest
8/25/2009
We enjoyed! The batter looked too wet- I used an additional 1/3 cup flour and this made it very cake-like. One reviewer said hers came out more like bread pudding.(should have increased the ci...
7/19/2008
I had fun making this cake. I don't have a iron cast skillet. I used a non-stick bundt cake mold and it worked fine, just remember to unmold while warm(check out my picture). It tastes great. I ...
8/25/2006
great recipe,good and easy.I used brown sugar in bottom of frying pan.Also cut the almond flavor to 1/4 tsp.I also cut the peaches into quarters. this is definately a keeper!!!!!
2/15/2009
This tastes great. I made mine in a bunt pan. If using a bunt pan, I suggest cutting your peaches into 1/8's instead of halving them, so that they cook through a little better. Be sure to inv...
8/19/2002
Easy, quick, fun to make, and yummy! Great warm out of the skilliet with a bit of whipped cream. We only had 2 peaches around, so we halved the recipe and made it in a small 6 inch skillet. Stil...
10/29/2011
This was delicious! It does not have enough batter though. I read some of the reviews and doubled the batter portion to make it enough to fill around the peaches. The recipe is so good though....
2/21/2008
Ohhh yum yum! Where has this recipe been my whole life? So good. The almond flavoring added so much flavor! I added a little bit of brown sugar and cinnamon to the topping. I used home canned pe...
7/3/2000
This recipe is a great alternative to the pineapple version. The whole family loved it. I used it as a dessert for Father's Day topped with whipped cream. It was a hit!