Best 3 Peach Graham Upside Down Torte Recipes

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

PEACH UPSIDE-DOWN SKILLET CAKE WITH BOURBON WHIPPED CREAM

Steps:

• Heat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. (This is in case the cake bubbles over during baking.)
• In a large bowl, toss the peaches with the lemon juice. In a separate bowl, whisk together the flour, baking powder and baking soda.
• In a 10-inch cast-iron skillet, cook 1/4 cup of the granulated sugar over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and turns a deep amber color, about 10 minutes. Remove from the heat and immediately add 2 tablespoons of the butter, stirring vigorously. The mixture may appear curdled and broken; don't worry, it will smooth out. Arrange the peach wedges in concentric circles over the sugar mixture, overlapping as needed to make them fit.
• In a stand mixer fitted with the paddle attachment, beat the remaining sugar, butter and the vanilla bean seeds (or vanilla extract) on medium speed until smooth. Add the eggs one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover.
• Place the skillet on the prepared baking sheet. Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
• Make the whipped cream, if desired: In a large bowl, preferably metal, combine cream and bourbon. Refrigerate, along with a metal whisk or mixer attachments, for at least 15 minutes. Once chilled, whip the mixture until it holds soft peaks, 3 to 5 minutes.
• Let the cake cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. If you see liquid around the edges of the skillet, carefully pour off into a measuring cup and set aside. (It's O.K. if you don't have any excess liquid - it all depends on how juicy your fruit is.)
• Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool about 10 minutes more, to set. Cut into wedges using a serrated knife and serve, topping each slice with whipped cream if you like.

PEACH GRAHAM UPSIDE DOWN TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
• Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
• Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
• Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
• Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.