"Peach upside-down cake set in an Amaretto topping." — sueb
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peaches, pitted and thinly sliced
This was delicious and very easy to make. I used frozen (thawed and drained) peaches. The house smelled AMAZING while it was baking (mine took 30 min). I actually let mine sit longer than 10 minutes before plating it. Thanks for a great recipe sueb! I will definitely be making this again!
Sorry to say but I really wasn't all that impressed with this reciepe. The peaches I used were amazingly good, it took all my willpower not to eat too much so I would have enough for the cake. It didn't cook all the way throught even though I cooked it 10 min. longer then the reciepe called for. We thought the cake laked in flavor.
This was easy and great tasting. I used fresh picked from the tree peaches. They were little ones so I just used enough to cover the bottom. Almonds were what I found first in the freezer so I used a handful of those. The almond flavoring was a little strong for me and not enough amaretto. I will probably swap the extract for it the next time and try it with the pecans and use a cake pan. My glass pie plate took a lot longer, it finally dawned on me I had to lower the temperature for it. Great recipe Sueb! My son finally got around to trying a piece I saved for him, he said that was some good stuff! (High praise from him, he's not much of a sweet eater and he is a chef)
I've made this twice since last week, for two separate dinner parties & it was a hit. The flavour combination of peach and amaretto works well in any baked good, and the presentation of this dessert makes it beautiful to present to a host/hostess.
Really yummy and moist. Super easy too. My boyfriend gobbled his first slice up.
Very good! I was worried that I'd screwed it up a bit as it took quite awhile longer to cook the cake through and then when I flipped it over the top seemed really wet and soggy. After cooling and sitting out for the afternoon though, it firmed up more and while it was a little gooey (not sure if that's how it was supposed to be) but definitely really tasty. I made it in a springform pan as I didn't trust my ability to turn it out of a pie plate in one piece and I think my pie plate would have been too small anyway. I guess I should have played with the oven temp to cook it properly due to my pan change but it still came out great and everyone loved it! Thanks for the recipe, sueb
Sliced the peaches thin like stated...Would have liked them a little thicker...Will definitely make again!!
Very good! A nice change from peach cobbler or crisp. I had bought a 1/2 peck of peaches from the peach orchard and had already made cobbler, crisp and baked peaches in syrup. I found this recipe and made it just as written. It smelled fabulous and tasted just as great. I made it in a 10" pie pan as I was afraid it would boil over in the 9". I think it would have, so was glad I had used the larger pan. It popped right out of the pie pan also and looked very nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Amaretto Upside-Down Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
In a topsy-turvy world, this may be the perfect dessert.
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