Best Peach Almond Upside Down Cake Recipes

PEACH-ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
• Combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground.
• Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
• Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream.

SUGAR FREE PEACH ALMOND UPSIDE DOWN CAKE

Steps:

• Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
• Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
• In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
• Stir the wet ingredients into the dry until just mixed.
• Pour batter over peach in pan.
• Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
• Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
• Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
• Food Exchanges: 1 bread, 1/2 fruit.

PEACH-ALMOND UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. 1. To make the topping, heat the butter in a small skillet over medium-low heat until the butter is melted. Pour the butter into a 9 x 2-inch round cake pan, swirling the pan to coat evenly. Sprinkle the brown sugar evenly over the butter. Arrange the peaches, overlapping slightly, over the sugar mixture. 2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. With an electric mixer on medium speed, beat the butter and almond paste until well mixed. Add the granulated sugar and beat until smooth and creamy, about 2 minutes. Add the eggs and almond extract until blended. With the mixer on low speed, beat in the flour mixture in thirds alternating with the buttermilk, beginning and ending with the flour mixture. 3. Spoon the batter over the peach mixture, spreading evenly. 4. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 1 hour. Cover loosely with a tent of foil during the last 15 minutes of baking time to prevent overbrowning. Transfer to a rack and cool 5 minutes. Run a small knife around the edge of the pan to loosen the cake from the pan. Carefully invert onto a serving plate. Sprinkle with the toasted almonds. Serve warm or at room temperature. Tip: Be sure to use almond paste and not marzipan, which has more sugar and less almonds than almond paste. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/peach-almond-upside-down-cake-recipe#ixzz3fniVtqko

SUGAR FREE PEACH ALMOND UPSIDE DOWN CAKE

Steps:

• 1. Cut peach slices into thirds; arrange in bottom of lightly greased 8 inch cake pan.
• 2. Mix applesauce, Equal® , egg and vanilla until smooth in medium bowl. Mix in combined cake flour, baking powder, baking soda, cinnamon, nutmeg and salt alternately with buttermilk, beginning and ending with dry ingredients.
• 3. Pour batter over peach slices in pan. Bake in preheated 350F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes.
• 4. Invert cake immediately onto serving plate. Spread Fruit Topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
• 5. Fruit Topping 3 tablespoons light apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit 1 teaspoon lemon juice 1 teaspoon cornstarch 1 3/4 teaspoons Equal® Measure or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful 1/4 teaspoon maple extract Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal® and maple extract.