PEACH LAYER CAKE RECIPES

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UPSIDE-DOWN PEACH CAKE RECIPE: HOW TO MAKE IT



Upside-Down Peach Cake Recipe: How to Make It image

Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. —Terri Kirschner, Carlisle, Indiana

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 10

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

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, 5-7 minutes. 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° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 384 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 306mg sodium, CarbohydrateContent 52g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

DOUBLE-LAYER PEACH COBBLER RECIPE | PATTI LABELLE ...



Double-Layer Peach Cobbler Recipe | Patti LaBelle ... image

Provided by Patti LaBelle

Categories     dessert

Total Time 2 hours 0 minutes

Cook Time 35 minutes

Yield 10 servings

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter
2 ready-made pie crusts 
1 cup all-purpose flour, plus for dusting the work surface 
3 tablespoons agave syrup
1 1/4 teaspoons cinnamon, plus more for sprinkling
3/4 teaspoon nutmeg 
Four 29-ounce cans sliced peaches, drained
Kosher salt 
1 orange
2 eggs, whisked 
Your favorite ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking pan with 1/2 stick of the butter.
  • Roll out the pie crusts on a lightly floured work surface until large enough to cover the baking pan; set aside.
  • Melt the remaining 1/2 stick butter in a large skillet over medium heat. Add the agave, cinnamon, nutmeg, peaches and 2 pinches salt; mix well. Bring to a simmer, reduce the heat to low and cook for 10 minutes. Remove from the heat and let cool until warm.
  • Pour half of the peach mixture into the prepared pan and spread in an even layer to cover the bottom. Grate the zest of half the orange onto the peaches. Cover the peaches with one of the pie crusts and bake until light brown, 15 minutes.
  • Remove the baking dish from the oven and pour the remaining peach mixture over the crust. Grate the zest from the remaining half of the orange on top of the peaches. Top with the second pie crust, then brush with egg wash and sprinkle with cinnamon. Poke a couple of holes in the crust to allow steam to escape (this helps the crust hold its shape and cook evenly). Bake until golden brown and the peach juices start to bubble, 40 minutes.
  • Serve with your favorite ice cream.

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