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Butterscotch Peach n' Porridge Upside Down Cake

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.


Butterscotch Pecan Sauce

  • 4 Tbsp Butter
  • 1/2 cup Light Brown Sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 1/2 cup chopped Pecan Halves



Step 1

In a large saucepan place oats and water. Cover and let soak 2 - 3 hours.

Step 2

Without draining, place on stovetop, add salt and cook over medium-high heat for 11 minutes, stirring occasionally.

Step 3

While oats are cooking, combine oat flour, baking powder, brown sugar, white sugar, ginger and cinnamon in a small bowl.

Step 4

In a 10-inch skillet, melt butter. When melted, turn off heat. Place peeled and sliced peaches in skillet.

Step 5

After the oats have cooked, add dry ingredients then stir in lemon juice and egg. Stir well.

Step 6

Spread oat mixture over peaches in skillet. Cover with a large lid and cook on medium-low heat for 8 minutes. Remove lid and cook an additional 5 minutes.

Step 7

Remove from heat and let rest for 2 minutes; flip onto large platter. Drizzle butterscotch sauce over cake, slice and serve.

Butterscotch Pecan Sauce

Step 1

In a small saucepan melt butter. Add brown sugar, cream and salt.

Step 2

Stir over medium heat until boiling and boil for 3 minutes.

Step 3

Remove from heat and add vanilla and pecans.


*Use our Gluten Free Steel Cut Oats and Oat Flour to make this recipe Celiac-friendly.
Butterscotch Peach n

Servings: 12


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Flours & Meals
Whole Grain Oat Flour

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Baking Aids
Baking Powder

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Baking Aids
Brown Sugar

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Baking Aids
Pecan Halves

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