nutty peach upside-down cakes

Keep the ingredients on hand for this off-the-shelf dessert and you'll be prepared for unexpected company. Sour cream enriches the white cake mix while hazelnuts and hazelnut liqueur dress up the peach topping.

Recipe from Family Circle
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    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup packed light-brown sugar
    • 2 tablespoons hazelnut liqueur (such as Frangelico)
    • 2 cans (15 ounces each) peach slices in juice, drained and juice reserved
    • 2/3 cup chopped hazelnuts
    • 1 box (18.25 ounces) white cake mix
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1 cup sour cream
    • 3 egg whites
    • 1/4 cup hazelnut liqueur
    Heat oven to 350 F. Use wrapper from stick of butter to grease two 9-inch round cake pans.
    In a medium-size bowl, mix butter, brown sugar and liqueur. Divide between prepared pans and spread to cover the bottoms. Arrange peach slices over the bottom of the pans; sprinkle with nuts. Set aside.
    In a large bowl, beat cake mix, melted butter, sour cream, egg whites, liqueur and 1/2 cup of the reserved peach juice on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes, occasionally scraping down the side of the bowl.
    Divide batter between prepared pans, being careful not to move peach slices. Bake at 350 F for 45 minutes, or until a toothpick inserted in center of cakes comes out clean. Let cool in pans on wire racks for 5 minutes.
    Run a small knife around the edge of cakes; carefully invert each onto a serving platter and remove pan. Serve warm or at room temperature.

    nutrition information

    Per Serving: cal. (kcal) 396, Fat, total (g) 21, chol. (mg) 37, sat. fat (g) 10, carb. (g) 45, fiber (g) 1, pro. (g) 3, sodium (mg) 245, Percent Daily Values are based on a 2,000 calorie diet
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