Peach Upside Down Cake with Raspberries. Confession my greatest Wisconsin farmers market purchase this summer to date was a bag of Georgia peaches. A few weeks ago, a peach truck made a delivery to our local farmers market, and they were easily the most exquisite fresh peaches I had ever tasted. Upside Down Peach Cake' title='Upside Down Peach Cake' />I walked home with four pounds, and the ones I didnt devour met their equally exquisite end in the form of Peach Upside Down Cake with Raspberries. This post is sponsored by Almond Breeze. If you havent yet had the pleasure to experience a Georgia peach truck, its exactly what its name suggests a truck that delivers fresh Georgia peaches that are only a few days off the trees to areas that do not grow them as easily i. Wisconsin. Different companies serve different parts of the country, and the trucks have actual tour schedules where you can meet the driver and purchase your bounty this is one that serves Wisconsin. Id heard rumors of The Peach Truck in the past but hadnt seen it in action until that week at the farmers market. Yes, I realize its a bit counterproductive to buy decidedly non local peaches at a spot whose very purpose is to promote local purchases, but the peaches were too outrageously delicious for me to fuss over semantics. Plus, I bought some locally produced vanilla ice cream to accompany the peaches, so Im feeling absolved. After inhaling the first pound FINE, two pounds of peaches and giving away the third, I was faced with a very ripe, very ready to be baked with fourth pound. Get Fresh Peach and Blueberry UpsideDown Cake Recipe from Food Network. This individual upside down peach cake recipe is perfect for two with juicy peaches nestled in a creamy caramel topping and atop a light spongy cake. The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes. I debated a few different peach dessert options, but after my grammy told me about an upside down cake that had received rave reviews from her church group, I couldnt get the retro dessert out of my head. Classic upside down cake recipes typically call for canned pineapple, jarred maraschino cherries, and boxed cake mix. Its the 1. 95. 0s at its finest, in a homey, comforting way. My perfect peaches, however, deserved more than a mix. I wanted a real deal, from scratch Peach Upside Down Cake, made with whole food ingredients. I did my research, headed into my kitchen, and what emerged from my oven turned out to be one of the best summer desserts Ive ever bakedThis supremely fluffy, marvelously moist peach cake is made with whole wheat flour, primarily sweetened naturally with honey and coconut sugar, and uses one of my all time favorite lighter baking weapons, Almond Breeze Almondmilk Vanilla Unsweetened. I love almondmilks mild flavor in my cereal and smoothies, and its creamy texture and low calorie count just 3. Use this simple recipe to make an irresistible peach upside down cake with a white cake mix. An easy and convenient desert option. A beautiful upside down Peach Blueberry Coffee Cake recipe. Perfect for brunches using ripe peaches. This easy Peach Upside Down Cake begins with a five minute caramel thats made by melting coconut sugar and butter together on the stove. No tricks or candy thermometer required. Melt, stir, DONE. Spread the thick, glossy sauce into the bottom of a round cake pan, then create your fruit mosaic on top. I had a lot of fun playing with my design, but there is no right or wrong way to go about it. You can even vary the fruitThirteen takes on upsidedown cakes from Martha Stewart, including flavors like pineapple, peach, blueberry, plum, pear, and more. PINEAPPLE UPSIDE DOWN CAKE Place the butter and brown. Place. 2. PINEAPPLE UPSIDE DOWN CAKE Use an 8 square or. Drain can of pineapple. Directions. Place 14 cup butter in an 8x8x2inch baking pan. Warm in a 350 degrees oven about 5 minutes or until butter is melted. Be sure to watch carefully to. Directions for Peach Upside Down Cake Ingredients Topping. Preheat oven to 350 degrees F. Grease a 9 inch round cake pan then cut out a piece of parchment paper to fit the bottom of the pan and place in the bottom and grease. I adored the pairing of peaches and raspberries my summer upgrade to replace the maraschinos, but any summer stone fruit or berry is sure to taste divine. Other good news you can also bake this Peach Upside Down Cake using frozen peaches I tested the recipe this way also, and it was delightful. Frozen sliced peaches are a great option if you dont have access to good quality fresh peaches at the time you are baking the upside down cake, or if you are in a rush and dont want to fuss with slicing and peeling fresh peaches. To make the Peach Upside Down Cake dairy free, you swap the butter for a vegan buttery spread in the same amount. No other changes needed. My final tip to Peach Upside Down Cake success patience. Do not rush the unmolding. This moist peach cake is going to smell like sweet summer heaven, and I know you are going to want to reveal and subsequently faceplant into your masterpiece the moment it exits the oven, but please PLEASE follow the directions and let it rest first. Your patience will be rewarded with a clean lift and pretty design. And if the worst should happen and part of the cake does stick to the pan Slide that fruit right back on top and cover the entire thing in powdered sugarand a big scoop of vanilla ice cream. Problem solved. For a step by step of how to make this Peach Upside Down Cake, watch this short recipe video Tools I used to make this Peach Upside Down Cake recipe Unbelievably moist, delicious Peach Upside Down Cake. Easy, homemade recipe with the most incredible caramel topping. Works with fresh or frozen peaches Yield 6 to 8 servings. Prep Time 3. 5 minutes. Cook Time 2. 5 minutes. Total Time 1 hour, 2. Ingredients FOR THE TOPPING 4 tablespoons unsalted butter12 cup coconut sugar, packed or substitute light or dark brown sugar12 teaspoon ground ginger. FOR THE CAKE 3 tablespoons unsalted butter4 cup granulated sugar. I recommend aluminum free18 teaspoon baking soda. Almond. Breeze Almondmilk Unsweetened Vanilla. Directions Place a rack in the center of your oven and preheat the oven to 3. F. Lightly grease a 9 inch round cake pan with nonstick spray. Make the topping In a small saucepan, melt the butter over medium low. Add the coconut sugar and ginger and stir until smooth and the butter is incorporated with the sugar, about 2 to 3 minutes. The batter will be very thick, like melted caramel. Remove from heat. If the butter separates from the sugar as it cools, simply stir it back together a little separation is OK. Spoon the mixture into the prepared pan, then spread it in a thin, even layer, stretching all the way to the edges of the pan. I found it worked best to use the back of a spoon, then once the caramel was cool enough, gently press it with my fingers. Arrange the peaches and raspberries in a single layer on top of the caramel. To make the cake In a large mixing bowl, beat the butter and sugar on medium speed, until smooth and creamy. Beat in the honey, egg, salt, baking powder, baking soda, and vanilla until completely combined, stopping to scrape down the bowl as needed. With the mixer running on medium speed, gradually add the whole wheat pastry flour, then the almondmilk, then the all purpose flour, incorporating completely between additions and stopping to scrape down the bowl as needed. Once the last of the flour is added, mix very briefly, just until smooth. Do not overbeat. The batter will be very thick. Spoon the batter on top of the fruit in the pan, spreading it to the pans edges. The cake will seem thin but will rise as it bakes. Bake for 2. 5 to 3. The top of the cake will spring back lightly when touched. Place the pan on a wire rack and let the cake cool in the pan for 1. Run a sharp knife along the cakes edge to loosen it from the pan, then invert the cake onto a serving plate. Southern Sweet Potato Pie. Let the pan rest upside down on the plate for 1 minute, then gently lift the pan away. Let cool on the plate 1. Enjoy warm or at room temperature. To make dairy free, use a vegan butter alternative, such as Earth Balance. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator. All images and text Erin ClarkeWell Plated. Nutrition Information. Serving Size 1 of 8Amount Per Serving Calories 3. Calories. Total Fat 1. Saturated Fat 7g. Cholesterol 5. 0mg. Sodium 1. 23mg. Carbohydrates 5. Fiber 4g. Sugar 3. Protein 4g. Did you try this recipe I want to see Follow Well Plated on Instagram, snap a photo, and tag it wellplated. I love to know what you are making I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for youJulyMemorial DayLabor Day, Any Season, Birthdays, CakesCupcakes, Dairy Free, Desserts, Healthy Sweet Treats, Mothers Day, Summer, Vegetarian. Peach Upside Down Cake Recipes. Ingredients. Topping cup butter, melted 5. Batter 1 cup flour, sifted 4. Tbsp honey 3. 0 ml 1 cup buttermilk, at room temperature 3. Directions. Topping. Preheat oven to 3. F. 2. Cut out an 8 inch circle from a piece of parchment paper and place in the bottom of an 8 inch spring form pan. Add melted butter and wirl butter around to cover inside of pan. Sprinkle half of the brown sugar over it and arrange peach slices in a concentric circle and then sprinkle with the other half of the brown sugar. Set aside. Batter. Sift together the dry ingredients. In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until smooth. Whisk the honey and buttermilk together in a small bowl. Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture beating well between additions. Pour batter over peach slices in cake pan and bake for 4. Cake is done when a knife inserted in the centre comes out clean. Leave cake in pan and cool on a wire rack for 3. Remove from pan and invert onto a serving plate. Serve with whipped cream.