#74) Peach Upside-Downs

I have been drooling over my copy of Better Homes and Gardens' "Ultimate Desserts" since I got it in the mail last week. So I thought today was a good time to try out one of the many recipes I had picked out. The recipe in the book is a Caramelized Fresh Apricot Upside-Down Cake. Well, as I have said before, I live in Labrador so getting anything "fresh" is a pretty hard task. Also, I couldn't find canned apricots, so I went with canned peaches. And I couldn't justify making a whole cake for just myself, so I halved the recipe and made cupcake versions. Oh, and I have to apologize for the quality of the photo - fiance, aka souRIRE photography, wasn't here to do it today.

Here is my version of the recipe:



1/2 cup sugar
1/8 cup butter (almost 2 tbsp)
1 tbsp water
1 tbsp lemon juice


-combine all ingredients in a small saucepan and bring to a boil over medium heat. Let boil for 5-10 minutes (mine was done in about 7), stirring often. You want the syrup to be a rich amber colour. (watch closely as colour begins to change as syrup can go from sweet to burnt in just seconds)

-set aside.



6 canned peach slices, drained (I will cut them into smaller pieces next time)
1/2 cup + 2 tbsp flour
1/2 tsp baking powder
1/8 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
2 eggs, separated
1/2 tsp vanilla


-preheat over to 350ºF and lightly spray 6 muffin cups with Pam.
-place peach pieces into muffin cups.
-pour slightly cooled syrup over peach pieces. Set aside.
-stir together flour and baking powder in small bowl.
-in a large bowl, cream together butter and sugars. Add egg yolks, one at a time, mixing well after each addition. Stir in milk and vanilla.
-in a clean, dry bowl, beat egg whites until stiff peaks form.
-fold one quarter of the egg whites into cake batter. Fold in remaining egg whites.
-using a 1/8 cup measure, divide batter among muffin cups.
-bake for 18-22 minutes, until a toothpick comes out clean. (mine took 22 minutes)
-let cool on wire rack in for 5 minutes, then run a knife around edges to loosed cupcakes. Carefully turn over onto a plate. Spoon any remaining syrup over cupcakes.


  1. Those are the tastiest looking little cakes. Yum! Can't wait to try this recipe.
    What other great gems were in that cookbook? I may have to get it!

  2. Wow, what perfect little desserts! I love peaches and now I'm dreaming of summer :)

  3. I think I like these better with peaches than apricots. And I love that you turned them into cupcakes! Such yummy treats.

  4. yummy this looks great. upside down cakes are so smart and pretty

  5. Those would be really good with the caramelized peaches on the top!

  6. yeah kevin.... nothing goes better on top of a cake than some caramelly fruit :)