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Upside Down Peach Cake

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  Butter 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Egg 1 Large
  Vanilla 1 Teaspoon
  Pastry flour 1 Cup (16 tbs)
  Baking powder 1 Tablespoon
  Light cream 1⁄2 Cup (8 tbs)
  Egg whites 2 Large, stiffly beaten
  Brown sugar 1⁄4 Cup (4 tbs)
  Sliced peeled peaches 2 Cup (32 tbs)
  Granulated sugar 1 Tablespoon (Extra)

? Preheat oven to 350 °F (180 °C). Generously butter 23-cm (9-in) cake pan; set aside.
? Place butter, granulated sugar, whole egg and vanilla in large bowl. Using electric hand mixer, beat 2 minutes or until mixture becomes thick.
? Sift flour and baking powder together. Using wooden spoon, incorporate half of flour into egg mixture in bowl.
? Pour in cream and mix well. Add remaining flour and continue mixing until well incorporated.
? Fold in beaten egg whites until no trace of white can be seen; set batter aside.
? Sprinkle brown sugar over bottom of prepared cake pan, then cover with sliced peaches in circle pattern.
? Pour in batter and bake 1 hour in middle of oven, or until cake tests done.
? When done, remove cake from oven and let cool in pan. Turn out onto ovenproof serving platter and sprinkle with a little granulated sugar. Place in oven, 6 in (15 cm) from broiler element, and broil 3 to 4 minutes. Slice and serve.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2051 Calories from Fat 926

% Daily Value*

Total Fat 105 g161.4%

Saturated Fat 63.3 g316.4%

Trans Fat 0 g

Cholesterol 506 mg168.7%

Sodium 1399.7 mg58.3%

Total Carbohydrates 259 g86.2%

Dietary Fiber 16.1 g64.6%

Sugars 153.7 g

Protein 34 g67.1%

Vitamin A 66.7% Vitamin C 1.2%

Calcium 131.4% Iron 15.1%

*Based on a 2000 Calorie diet

Upside Down Peach Cake Recipe