Upside-down cakes are great for summer barbecues -- and the leftovers make for a fantastic breakfast. We loved this recipe when made with grits, but heard from viewers that their results were gritty. Not all grits are made equal! So we've clarified the recipe to call for white corn meal.
Recipe courtesy of Food Network Kitchen
Caramel Peach Upside-Down Cake
Total:
1 hr 45 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 45 min
Active:
40 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Caramel peaches:
Cake:

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch cake pan, line bottom with parchment paper and brush the paper with butter.

Caramel peaches: Combine the sugar, corn syrup, allspice and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high, and continue to cook, without stirring, until the mixture becomes an amber caramel, about 5 minutes. Pour the caramel into the prepared pan and set aside to cool.

Halve and pit the peaches, but leave their skins on. Cut each half into 3 wedges. Arrange the wedges in concentric circles in the pan. Set aside while you make the cake batter.

Cake: Whisk the all-purpose flour, white corn flour, baking powder, baking soda, and salt in a medium bowl.

Slowly mix the butter and sugar in a large bowl with a hand-held electric mixer. Increase the speed to high, and continue beating until the butter is light and fluffy, about 5 minutes. Add the eggs 1 at time, waiting for each to be fully incorporated before adding the next.

While mixing at a low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour. Increase the speed to medium and mix briefly to make a smooth batter. Pour the batter over the peaches and smooth over.

Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool the cake in the pan on a rack, about 20 minutes.

Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Serve warm or at room temperature with ice cream or whipped cream, if desired.

Serving suggestions: Vanilla ice cream or whipped cream.

IDEAS YOU'LL LOVE

Fresh Peach Cake

Recipe courtesy of Ina Garten

Pickled Peaches

Recipe courtesy of Damaris Phillips

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Caramel Cake

Recipe courtesy of Ann Byrn

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Carrot Cake

Recipe courtesy of Food Network Kitchen

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Easter Bunny Cake

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking