Peach Upside down cake

[Sue W]

I made this for dinner Sunday night and my husband raved. It was a little time consuming with boiling, peeling and slicing the peaches but well worth the effort. The cake was sooo delicious. I will definitely have again.

Sue

[Heidi]

Thanks for posting your review, Sue! We bought the best peaches at the farmer's market on Saturday, and I am looking for ways to use them. I made the Peach cobbler (8/01) last night, and was looking at this recipe as well. Guess what dessert at my house is going to be tonight....

[CHRIST1NE]

Did either of you find the peach part to be a tid bit bitter or was it sweet? I made this last weekend with "u-pick" peaches (I live in upstate NY). The peaches were ripe, but they were quite small and had huge pits. Mine was a tad bitter. I don't know if it was the peaches or the fact that there is so little sugar in the topping. However, I do agree it's a fabulous recipe and is worth repeating.

Also, IMO, it's not nearly as good cold. Nuking it for 30 seconds (with the caramel on) seems to be perfect.

[Abby]

I liked this cake a lot, also. I think I had seen some previous reviews saying that the peaches did not really caramelize so I added quite a bit more sugar and the peaches turned out fine. The one thing that was weird about mine though is that I cooked mine at about 20 degrees cooler that the recipe says because I was using a dark nonstick pan. My toothpick test worked, but when I inverted the cake on a plate, the top part of the cake looked like it could have used a bit more time in the oven. It ended up tasting great, I just would've liked for it to look a little prettier! Am I right about this dark nonstick pan thing?

[Rae]

I made this two nights ago and would agree with the comments made above:
1) The peaches could have used a little more sugar. I think if I make it again, I will add at least another tablespoon of sugar.
2) It is better warm.
I served this cake alone, without the caramel and frozen yogurt and I thought that it was just fine. I'm sure that the toppings would spruce it up a bit, but I thought that the cake was very flavorful on it's own.

[lisas3575]

Originally posted by Abby
Am I right about this dark nonstick pan run?

I've found this to be bunk with most of the recipes in CL-- if I lower the temp, it takes forever and gets all dried out. I'm going to stick with the regular recipe time/temp from now on (I should also mention that I'm at 3500 feet elevation).

[Heidi]

I made this last night, and boy was it yummy! I ate it with vanilla ice cream and homemade caramel sauce, and I loved the contrast between the tart peaches and the sweet ice cream. And I agree, it's better served warm. This I will definitely make again.

Do you think you could use frozen peaches? It seems like you could, but maybe let them thaw out beforehand and drain the juice--I'm afraid otherwise the cake might be weird if the peaches are too watery. What do you think?

[Sue W]

I wondered about the frozen peaches also. I had never peeled fresh peaches before. I used frozen peaches in the peach cobbler recipe and they were great. The fresh peaches did not look great, the directions said cut them thin and they did not have a lot of body. Kind of flat on top of the cake. But it still tasted great.

Sue