Food Network
Home> Recipes>
Caramelized Peach Up-Side Down Cake Recipe

Caramelized Peach Up-Side Down Cake

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest

  • on October 24, 2010

    Flag

    Very, very good. Easy to make and enjoy. My husband loves peaches and truly enjoyed this cake. It wasn't too sweet and we served with vanilla ice cream with out the extra caramel sauce. I also preheated my pan in the oven and it came out perfect.

    Note to the person who added brandy and then thought it was too sweet: remember adding alcohol adds sugar as well as flavor. Just cut back on the sugar a bit if you are going to add booze! I put alcohol in almost all of my desserts and find that if the recipe didn't call for it originally I can cut about a tablespoon of sugar for each tablespoon of booze. :-

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 09, 2010

    Flag

    Directions read "Coat each wedge of peach with 1/2 cup sugar." Probably should read "Toss peach wedges in 1/2c sugar, cream remaining 1c sugar with butter" or something to that effect. This may be why some folks think the recipe is too sweet. I have made this substituting canned peaches and GF flour and it comes out well. But I preheat my cast iron skillet along with my oven. So baking time is more like what is listed here.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 08, 2009

    Flag

    This was excellent!!!! Very, very easy with simple ingredients!!! Someone above said it was too sweet.... I don't think so at all. It is perfect. The only IMPORTANT thing is the time is definitely off. I have a hot oven and it took 45 minutes. It is really important to keep checking and be sure that toothpick comes out clean. If you need a quick, delicious dessert for a dinner this is it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 19, 2007

    Flag

    I was excited to find this recipe, as it was exactly what I had in mind to use up the peaches in our fruit bowl. But, after following the the recipe with only a few amendments(a bit of allspice and brandy on the peaches during caramelizing when it came to tasting the dish it was sickly sweet! After living outside of the USA for 5 years,(in England maybe my palate has adjusted to desserts without so much sugar.If I was to remake the recipe again, I would certainly halve the sugar for the cake mixture to let the peaches and caramel sweeten the dish. In the end,Creamy Greek Yogurt came to the rescue to help cut the taste. I can't imagine it with ice cream.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 06, 2007

    Flag

    Didn't like the peach-to-cake ratio, not very flavorful or impressive.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 28, 2007

    Flag

    The first time I made this, I baked it for 25 minutes like the recipe states and inverted the cake onto a plate without checking for doneness. Big, gooey mistake! This time, I checked! I had to bake it for 40 minutes for the cake to be set. Very tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 09, 2005

    Flag

    This is one of those rare recipes that uses only a few simple ingredients, but tastes excellent. Absolutely delicious. The cake will naturally sink a little as it cools. I used frozen peaches and they worked well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 10, 2004

    Flag

    Looks a bit strange, and I had my doubts when it was in the oven, but once it came out, and the vanila ice cream hugged it - heaven came down on us.
    It was great. Easy, different,delish - thanks

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.