nutty peach upside-down cakes

nutty peach upside-down cakes

Makes 16
Prep 15 m
Bake 45 m

Ingredients

Topping:

Cake:

Directions

Topping:

  1. 1 of 2 Heat oven to 350 F. Use wrapper from stick of butter to grease two 9-inch round cake pans.
  2. 2 of 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.

Cake:

  1. 1 of 3 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.
  2. 2 of 3 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.
  3. 3 of 3 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 for nutty peach upside-down cakes
Servings Per Recipe: 16
Per Serving: 1 g fiber, 245 mg sodium, 3 g pro., 396 kcal cal., 45 g carb., 37 mg chol., 21 g Fat, total, 10 g sat. fat
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Printed from FamilyCircle.com 11/18/2018