Peach Graham Upside Down Torte Recipe - Allrecipes.com
Peach Graham Upside Down Torte Recipe

Peach Graham Upside Down Torte

Recipe by  

"This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round cake Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
  3. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
  4. Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
  5. Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
  6. Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2008

I definitely enjoyed the taste of this cake, but I cut down the sugar to 1/2 cup, which was enough for me. If I made it again I would add less milk because I think the batter was too runny. That might also help the peaches brown a little.

 
Most Helpful Critical Review
Sep 01, 2010

Mine turned out like peach soup- recipe did not say to pour off the peach juice.

 

9 Ratings

Sep 07, 2003

I used 1/2 package of vanilla instant pudding mix and 1 small package of Kellogg's Frosted Flakes (crumbled) instead of the 3/4 cup sugar to make the cake more firm and not-as-sweet. The result is pretty good. Worth a try. ^-^.

 
Jul 04, 2005

very good. don't overbake this cake, the special flavor of the crackers combines wonderfully with it being so moist. i added 1/4 tsp. peach extract to the batter and it was definatelly a special cake.

 
Jul 27, 2009

I made this exactly as directed. It looked gorgeous and tasted delicious. I would definitely make this again.

 
Mar 30, 2003

i'm a beginner. i'm trying hard to learn how to cook and bake for my family. this is the first (of a series of cakes) that i baked for the family and all of them really enjoyed it! ^_^

 
Mar 31, 2003

YUM! This was delicious. I used frozen peaches and it turned out fantastic.

 
Aug 01, 2004

I was excited to make this because it was rated so well. I took it to a get together of friends. Thankfully they were all FRIENDS because this really wasn't that great. The texture was odd and a little runny and it was TOO sweet. I was not impressed.

 

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Nutrition

  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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