Peach Graham Upside Down Torte

Peach Graham Upside Down Torte

9

"This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it."

Ingredients

servings 223 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
  3. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
  4. Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
  5. Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
  6. Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.
  • profile image

Your rating

Cancel
Submit

Reviews

9
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I definitely enjoyed the taste of this cake, but I cut down the sugar to 1/2 cup, which was enough for me. If I made it again I would add less milk because I think the batter was too runny. That...

I used 1/2 package of vanilla instant pudding mix and 1 small package of Kellogg's Frosted Flakes (crumbled) instead of the 3/4 cup sugar to make the cake more firm and not-as-sweet. The result ...

very good. don't overbake this cake, the special flavor of the crackers combines wonderfully with it being so moist. i added 1/4 tsp. peach extract to the batter and it was definatelly a special...

I made this exactly as directed. It looked gorgeous and tasted delicious. I would definitely make this again.

i'm a beginner. i'm trying hard to learn how to cook and bake for my family. this is the first (of a series of cakes) that i baked for the family and all of them really enjoyed it! ^_^

Mine turned out like peach soup- recipe did not say to pour off the peach juice.

YUM! This was delicious. I used frozen peaches and it turned out fantastic.

I was excited to make this because it was rated so well. I took it to a get together of friends. Thankfully they were all FRIENDS because this really wasn't that great. The texture was odd and a...

Very nice. I cut down the white sugar a bit and added abt /4 cup more graham crackers. This is not really a torte to me, although it's not really a cake in my opinion either. With more peache...