Best 5 Peach Pecan Upside Down Cake Recipes

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Indulge in the delightful Peach Pecan Upside-Down Cake, a tantalizing dessert that combines the sweet flavors of peaches and pecans with a moist and fluffy cake batter. This delectable treat is perfect for any occasion, from potlucks to family gatherings. With its vibrant appearance and irresistible aroma, this cake is sure to be a hit among dessert lovers.

The recipe offers two variations to cater to different tastes. The classic version features a traditional cake batter topped with a luscious mixture of fresh peaches and crunchy pecans, caramelized to perfection. For those seeking a gluten-free alternative, the recipe provides a separate gluten-free cake batter, ensuring everyone can enjoy this delightful dessert.

Detailed instructions and helpful tips guide you through the baking process, ensuring success even for novice bakers. Whether you prefer the classic or gluten-free version, this recipe offers a step-by-step guide to create a visually stunning and mouthwatering upside-down cake.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy. Let's dive into the delectable world of Peach Pecan Upside-Down Cake and create a dessert that will become a cherished family favorite.

Let's cook with our recipes!

PEACH AND PECAN UPSIDE-DOWN CAKE



Peach and Pecan Upside-Down Cake image

Provided by Cindy Mushet

Categories     Cake     Fruit     Nut     Dessert     Bake     High Fiber     Backyard BBQ     Peach     Tree Nut     Pecan     Summer     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 to 10 servings

Number Of Ingredients 20

For peach and pecan topping:
1/4 cup (1/2 stick) unsalted butter
1/2 cup (packed) golden brown sugar
40 (about) pecan halves (about 3 ounces)
2 medium peaches (about 7 ounces each), peeled, halved, pitted, each half cut into 6 wedges
For cake:
1 1/2 cups unbleached all purpose flour
1/2 cup pecans
1 teaspoon baking powder
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
Vanilla ice cream or sweetened whipped cream
Special Equipment
9-inch-diameter cake pan with 2-inch-high sides

Steps:

  • Peach and Pecan Topping:
  • Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter.
  • Cake:
  • Position rack in center of oven; preheat to 350°F. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.
  • Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.
  • Cut cake into wedges. Serve with vanilla ice cream or whipped cream.

BOURBON SPIKED PEACH PECAN UPSIDE-DOWN CAKE



Bourbon Spiked Peach Pecan Upside-Down Cake image

A dense pecan cake has slices of fresh bourbon-pecan peaches on top.

Provided by Food Network Kitchen

Time 2h30m

Yield 8-10

Number Of Ingredients 15

3/4 cup sugar
1/2 teaspoon kosher salt (optional)
1 1/4 to 1 1/2 pounds firm ripe peaches, cut into 1/2-inch wedges
3 tablespoons bourbon
1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup finely ground pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt
[For Serving:] Vanilla ice cream (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the peaches, cut-side down, on top. Drizzle the bourbon over the fruit.
  • For the batter: Whisk together the flour, pecans, baking powder, baking soda and salt in a medium bowl.
  • Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
  • Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let rest for 15 minutes and then invert onto a platter. Cool to room temperature before serving. Serve with scoops of vanilla ice cream if using.

PEACH PECAN UPSIDE-DOWN CAKE



Peach Pecan Upside-Down Cake image

I happen to be a big fan of upside-down cakes, but an even bigger fan of peaches!! This cake is quite awesome for fellow peach-lovers. You can serve this warm or at room temperature with vanilla ice cream.

Provided by JackieOhNo

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1/2-2/3 cup pecan halves
4 tablespoons unsalted butter
1/4 cup light brown sugar (packed)
2 tablespoons dark corn syrup
2 tablespoons Bourbon
3 firm ripe peaches, peeled, pitted
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/8 teaspoon salt
4 large eggs, room temperature
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted

Steps:

  • Heat oven to 350 degrees. Butter 10-inch round cake pan.
  • Make topping: Place pecans in small baking pan and toast in oven until fragrant, about 10 minutes. Let cool.
  • Melt butter in small saucepan over medium-high heat. Stir in brown sugar, corn syrup, and bourbon. Heat to boiling and boil, stirring constantly, until thickened to consistency of syrup, about 5 minutes. Pour into prepared pan. Cut peaches into 1/2-inch-thick slices and arrange in concentric circles on syrup. Arrange pecans decoratively between peaches.
  • Make cake batter: Sift flour, cornstarch, baking powder, and salt together into mixing bowl.
  • Beat eggs and sugar together in mixer bowl on medium-high speed until thick and doubled in volume.
  • Mix vanilla and melted butter in small bowl. Stir large spoonful of egg mixture into butter mixture, then gently fold back into egg mixture. Using rubber spatula, gently fold in flour mixture 1/4 cup at a time. Pour batter evenly over peaches.
  • Bake until cake is golden and center springs back when lightly pressed, 30-35 minutes. Immediately run table knife around edge of cake and invert onto serving plate. Serve.

PEACH AND PECAN UPSIDE DOWN CAKE



PEACH AND PECAN UPSIDE DOWN CAKE image

Categories     Cake     Fruit     Dessert     Bake

Yield 8 - 10 servings

Number Of Ingredients 17

Peach and Pecan Topping:
1/4 C. unsalted butter
1/2 C. (packed) golden brown sugar
40 (about) pecan halves (about 3 oz.)
2 med. peaches (about 7 oz. ea.), peeled, havled, pitted, each half cut into 6 wedges
Cake:
1 1/2 C. unbleached all purpose flour
1/2 C. pecans
1 tsp. baking powder3/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 C. sugar
1/2 C. unsalted butter, room temp
2 large eggs
2 tsp. vanilla extract
1/2 C. whole milk
Vanilla ice cream or sweetened whipped cream

Steps:

  • Topping: Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 min. Pour mixture into 9" diameter cake pan with 2" high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter. Cake: Position rack in center of oven; preheat to 350. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 min. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 T. at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula. Bake cake until golden brown and tester inserted into center comes out clean, about 55 min. Transfer cake to rack; cool in pan 25 - 30 min (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 min., then very slowly life off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temp. Cut cake into wedges. Serve with vanilla ice cream or whipped cream.

PEACH & PECAN UPSIDE DOWN CAKE



Peach & Pecan Upside Down Cake image

Variation on a pineapple upside down cake. The cake is from scratch and worth the effort because the cream cheese in it makes it a soft dense cake just as yummy as the top of the cake. Time will vary based on size pan you use (how shallow) and your oven. Bakes 45-50 minutes. In a convection oven, this cake took me 48 minutes....

Provided by Sanity Chek

Categories     Cakes

Time 1h15m

Number Of Ingredients 14

2 fresh peaches, peeled/sliced 1/4 in" thick
1/4 c chopped pecans
5 Tbsp melted butter
3/4 c loosely packed brown sugar
1 c granulated sugar
1 stick butter, room temperature
4 oz cream cheese, room temperature
1 1/3 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2/3 c milk
1 pinch nutmeg
1 1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees. Grease only the sides of either a 9" cake pan or your pan of choice with some butter. I used a 7x11" ceramic pan. Just remember, you should have a plate or serving dish bigger than the pan you are baking in that you will use when you turn the cake upside down at the end.
  • 2. Sprinkle the brown sugar in the bottom of your pan. Drizzle with your melted butter. Get a fork and mash the brown sugar around so all of it has some butter and so that it is even across the bottom of the pan. If there's any hard lumps in your sugar, you should break them up here. Some folks like to melt these two together in another pan until it looks like caramel...but if your goal is to use the fewest amount of pans necessary, the method for this recipe works perfectly and saves time.
  • 3. Line up your sliced peaches on top of the brown sugar in a pattern you like. In between the peaches and anywhere there is a spot open, fill with chopped pecan pieces. Just make sure the pecan pieces are sitting on top of the brown sugar, not the peaches, so they will get caramelized when baking. Set aside.
  • 4. Using a food processor or a mixer, mix together the granulated sugar and the butter for a couple minutes. Then add the cream cheese, mix for another minute.
  • 5. Add in the eggs, milk, vanilla. Mix together until combined. Add all the rest of the dry ingredients a little at a time...mixing until it looks like a nice creamy batter, not lumpy. About a minute or two on medium or low speed.
  • 6. Pour over the peaches and bake in oven for 45-50 minutes. Check the cake at 45 minutes regardless. Stick a toothpick in just the cake, avoiding going as deep as the brown sugar topping, and if it comes out clean you're good to go. The top of your cake (which is really the bottom) should be dark golden brown and maybe even have some juices bubbling on the sides or seeping through the middle of the cake. That's all fine.
  • 7. Let cool 10 minutes just so you don't burn yourself when trying to tip the pan upside down. Take a knife to the sides of the pan and make sure the edges of the cake are not stuck to the sides. Tip the cake and tap the bottom before lifting. The cake will come out easily. If any pieces are stuck to the pan, just put them in the place on the cake where they belong. Not a problem! Serve warm or cooled, whichever way you prefer. Enjoy!

Tips:

  • For the best results, use ripe, juicy peaches. If your peaches are not ripe, you can ripen them by placing them in a paper bag at room temperature for a few days.
  • If you don't have a 10-inch cast iron skillet, you can use a 9-inch square baking dish or a 9-inch round cake pan.
  • To prevent the cake from sticking to the skillet, make sure to grease and flour it well.
  • Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool for at least 10 minutes before inverting it onto a serving plate.
  • Serve the cake warm or at room temperature with whipped cream, ice cream, or your favorite topping.

Conclusion:

This Peach Pecan Upside-Down Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and gooey peach filling and a pecan crumble topping. It is sure to be a hit with your family and friends.

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