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.

nutty peach upside-down cakes
Servings: 16 Prep 15 mins Bake 350°F 45 mins

Ingredients

Topping:
  • 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
Cake:
  • 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

Make It

Topping:

1. 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.

Cake:

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.

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 Facts

Servings Per Recipe: 16; Amount 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.