nutty peach upside-down cakes
Recipe from
Family Circle
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.
Servings:
16 servings
Prep Time:
15 mins
Total Time:
1 hr
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Ingredients
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Topping:see savings
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1/2 cup(1 stick) unsalted butter, meltedsee savings
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1/2 cuppacked light-brown sugarsee savings
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2 tablespoonshazelnut liqueur (such as Frangelico)see savings
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2 cans(15 ounces each) peach slices in juice, drained and juice reservedsee savings
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2/3 cupchopped hazelnutssee savings
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Cake:see savings
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1box (18.25 ounces) white cake mixsee savings
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1/2 cup(1 stick) unsalted butter, meltedsee savings
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1 cupsour creamsee savings
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3egg whitessee savings
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1/4 cuphazelnut liqueursee savings
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Directions
1.
Topping: Heat oven to 350 F. Use wrapper from stick of butter to grease two 9-inch round cake pans.
2.
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.
3.
Cake: 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.
4.
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.
5.
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: Calories 396, Total Fat 21 g, Saturated Fat 10 g, Cholesterol 37 mg, Sodium 245 mg, Carbohydrate 45 g, Fiber 1 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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