Best Upside Down Strawberry Peach Muffins Recipes

PEACH UPSIDE DOWN MUFFINS

Steps:

• In medium bowl, mix together egg, milk and melted shortening. Set aside.
• Sift together flour, sugar, baking powder and salt. Fold into egg mixture until just combined.
• Divide butter and brown sugar equally among 12 muffin tin cups. Heat in a 375*F oven until melted (a minute or two).
• Place one cherry half in the center of each tin cup and arrange peach slices around it. Spoon batter over cherries/peaches.
• Bake 25 mins or until center is set. Remove from oven and turn out onto serving platter (or wire rack over wax paper to catch the buttery, sugary drips) immediately. Let cool.

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

PEACH BERRY UPSIDE DOWN CAKE

Steps:

• Heat oven to 350°F. In 10-inch cast-iron skillet, melt 1/2 cup butter in oven 3 minutes. Sprinkle brown sugar and walnuts in skillet; arrange peach slices and strawberries in single layer over brown sugar.
• Make cake mix as directed on box, using water, butter and eggs. Pour batter into skillet.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 minutes.
• Place heatproof serving plate upside down on skillet; turn plate and skillet over. Let skillet remain over cake 1 minute so walnut mixture can drizzle over cake. Remove skillet. Serve cake warm with ice cream.

STRAWBERRY-PEACH UPSIDE DOWN CAKE BY KIMI

Steps:

• 1. Preheat oven to 350F. In a microwave safe bowl, melt butter. In the bowl add brown sugar and stir well. In a 9x13 cake pan pour the butter mixture on the bottom.
• 2. Drain the peaches well. Cut and slice the strawberries. Place the peaches over the butter/sugar mixture and then sliced strawberries.
• 3. In a mixing bowl, mix the cake mix. pudding, water, eggs & oil. Mix on high for 2 minutes. Spread over peaches/strawberries evenly. Bake for 50 minutes or until cake is done. Serve with whipped topping or vanilla ice cream.

PEACH MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

UPSIDE-DOWN STRAWBERRY SHORTCAKE

Steps:

• Sprinkle marshmallows evenly into a greased 13x9-in. baking dish; set aside. In a small bowl, combine strawberries and gelatin powder; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour batter over the marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream.

UPSIDE DOWN STRAWBERRY PEACH MUFFINS

Steps:

• 1. Grease nonstick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.
• 2. Topping: Peel, core and cut peach into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, strawberries and cinnamon.
• 3. In skillet, coat with non-stick spray over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.
• 4. In bowl, whisk together flour, sugar, baking powder, baking soda. In separate bowl, whisk together milk, applesauce, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.
• 5. Bake in centre of 375 degrees F (190 degrees C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.