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Peach Upside-Down Cake III

SUBMITTED BY: DISNEY5 PHOTO BY: Allanita

"Low-fat and delicious. Made with fresh peaches."
Original recipe yield 1 - 9 inch cast iron skillet

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 large fresh peaches
  • 2/3 cup white sugar
  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup lowfat buttermilk

DIRECTIONS

  1. Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil.
  2. Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches.
  3. In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside.
  4. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside.
  5. In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated.
  6. Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  7. Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.
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REVIEWS

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2004 by MERSTAR
This was really bad. Although the toothpick came out clean, the MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2003 by LUANA MINOR
This recipe is a great alternative to the pineapple version. The whole family loved it. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2006 by lljbc1
great recipe,good and easy.I used brown sugar in bottom of frying pan.Also cut the almond... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2003 by ANN2MOON
Easy, quick, fun to make, and yummy! Great warm out of the skilliet with a bit of whipped... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2008 by Allanita
I had fun making this cake. I don't have a iron cast skillet. I used a non-stick bundt cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by ChelseaRae
Ohhh yum yum! Where has this recipe been my whole life? So good. The almond flavoring added so... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2008 by amylouise
I am giving this 2 stars-although I didn't follow the recipe exactly. I used canned peaches... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2007 by coco´s
delicious with fresh peaches! MORE