Peach Upside-Down Cake
The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.
The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.
Liked it a lot, without the caramel or frozen yogurt. Will probably use a bit more cornstarch next time, since the peaches were more gooey than I'd have preferred. It did, take longer to bake than indicated, too.
Read MoreA great moist cake, but I mistakenly used white peaches not yellow, so the fresh peach taste wasn't quite what I hoped. Glad I used firm peaches though, or this seems like it would have stuck to the pan. Great pop of caramel to each bite, and a nice "peaches and cream" effect from serving with the ice cream.
Read MoreI made this twice and learned that if the peaches are too ripe, the cake will not cook thoroughly or still seem overly moist when done. The second time, I used more firm peaches and the cake was better. I still have issues with the peaches sticking to the pan even with a springform, but it still looks and tastes great.
Read MoreQuite delicious. I have never made an upside-down cake before and thus have no frame of reference. However, this was simple, smelled great when baking, and was delicious with some ice cream. I didn't use any caramel, not having any on hand, but would suggest that next time. Also I used brown sugar and nutmeg for the peaches as suggested and will continue doing so.
Read MoreMade to recipe with two minor tweaks: used brown sugar for the peaches & dusted the very smallest amount of nutmeg on the fruit before topping with batter. Pretty inexpensive at this time of year if you can source ready-to-cook seconds from an orchard or fruit stand.
Read MoreI really liked this and it was very easy to make. I think the carmel sauce really tops it off. I will definitely make it again.
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