Recipe: Appetizing Peach Upside-down Cake

Peach Upside-down Cake. Arrange peach slices in single layer over sugar. This peach upside-down cake is fast and easy to prepare because it starts with a cake mix. The irresistible dessert is soaked with sweet fruit juices and topped with caramelized brown sugar for a moist treat.

Line the bottom of the pan with a round of parchment paper and butter that as well. Arrange the slices in a pattern on the bottom of the pie pan. Peach Upside-Down Cake Recipe is going to be a favorite at your house! You can cook Peach Upside-down Cake using 19 ingredients and 12 steps. Here is how you cook that.

Ingredients of Peach Upside-down Cake

1. You need of Cake.
2. You need 1-1/2 cup of all purpose flour.
3. It's 6 tablespoons of butter.
4. You need 1 teaspoon of baking soda.
5. You need 2 of large eggs.
6. You need 1-1/2 tablespoon of peach brandy.
7. You need 1/2 teaspoon of ground cinnamon.
8. Prepare 1/3 cup of molasses.
9. You need 1/2 teaspoon of salt.
10. Prepare 1/2 cup of buttermilk.
11. Prepare 1 teaspoon of ginger.
12. It's 2/3 cup of brown sugar.
13. You need 1 cup of pecans.
14. Prepare of Topping.
15. Prepare 1 tablespoon of peach brandy.
16. It's 1/2 stick of butter.
17. Prepare 1/3 cup of brown sugar.
18. Prepare 2 of peaches.
19. It's As needed of pecans.

Peaches upside down cake using canned peaches is ready to bake in just a few simple steps and Wha-la! You've got a lovely dessert to serve your family and friends. A sweet, ripe peach is just about one of the best thing to eat in the summertime. Pour the batter over the peaches and smooth over.

Peach Upside-down Cake instructions

1. Heat a 8-9 inch cast iron skillet. Preheat oven 350 degrees Fahrenheit. Spray skillet with nonstick spray or grease with butter..
2. Get the butter at room temperature. Mix the cake ingredients together form a batter..
3. To make the topping Melt the butter with the sugar and peach brandy, heat gently in a saucepan, until the butter is melted..
4. Peel and cut the peaches in half. To cut in half, take a knife to the center where the pit is. Score around the center and carefully separate..
5. Remove the pit. Carefully remove the rough area that holds the pit..
6. Cut into rings the peaches. Line the bottom of the skillet. Put a pecan half in the center of each peach ring. Pour the butter mixture into the bottom of the skillet..
7. Carefully spoon the batter mixture over the top of the butter mixture..
8. Bake in the oven for 30-40 minutes test the cake for doneness..
9. Let rest 1 minute, place a flat plate, or platter over skillet. Turn upside down and remove the skillet..
10. If any peaches came off, remove from skillet and replace on the cake top..
11. Serve warm or chilled I hope you enjoy!!!.
12. NOTE: I sprayed the plate with nonstick spray that I transferred the cake onto. I stored in the refrigerator with aluminium foil on it so I also spayed the foil with the nonstick spray..

Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. In a medium bowl, combine the flour, baking powder and salt; set aside. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. These super moist and tender peach upside down mini cakes are bursting with peaches in every bite.