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Peach Upside-Down Cake Recipe

Peach Upside-Down Cake Recipe

Peaches and coconut give this variation from Terri Holmgren of Swanville, Minnesota a refreshing flavor that's especially nice for spring and summer.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD:6-8 servings

Ingredients

  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 can (29 ounces) peach halves
  • 1/4 cup flaked coconut
  • 2 eggs
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  • 1. Pour butter into a 9-in. round baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 tablespoons of syrup. Arrange peach halves, cut side down, in a single layer over the sugar. Sprinkle coconut around peaches; set aside.
  • 2. In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Add extract and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well.
  • 3. Pour over peaches. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm. Yield: 6-8 servings.

Nutritional Facts

1 piece: 351 calories, 10g fat (6g saturated fat), 74mg cholesterol, 236mg sodium, 64g carbohydrate (50g sugars, 2g fiber), 4g protein .

Reviews for Peach Upside-Down Cake

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MY REVIEW
delowenstein
Reviewed Feb. 10, 2015

"I tried this recipe and I did make adjustments: I used a 15-oz. can of apricot halves in its juice and pear juice which I drained off and reserved for the batter: 6 Tbsp. instead of the peach halves. I used 1/3 cup flaked coconut. I think for me that it would've been better if I'd greased and floured my

9" round baking pan! I'd also baked the cake 55 minutes and the cake did test done, but the top was quite firm and browned. It WAS very good, but I know now that if I make this cake again, to bake just 50 minutes! I also probably would use about 6 Tbsp. of melted butter-I don't think that 1/3 cup of butter was enough! I admit that I HAD combined the brown sugar with the melted butter-next time, I'll plan to sprinkle the brown sugar over the melted butter! This IS a good recipe and thank you for sharing it with Taste of Home!
delowenstein"

MY REVIEW
sugarcrystal
Reviewed Oct. 3, 2014

"This is really good!"

MY REVIEW
bkropat
Reviewed Apr. 8, 2014

"Reminds me of my mother's homemade upside down cake."

MY REVIEW
Lloydann
Reviewed Aug. 22, 2011

"I made this many years ago, lost my recipe and found it here, Yea!!! I can't wait to make this again.... I just love the coconut in this!!!"

MY REVIEW
Lloydann
Reviewed Aug. 22, 2011

"I made this many years ago, couldn't find the recipe until now...YEA! I can't wait to make this again!!! the coconut is wonderful."

MY REVIEW
KLefler
Reviewed Nov. 21, 2010

"I am not a fan of pineapple upside-down cake but I love the concept of it. When I saw this recipe I had to try it. It is great and easy to make. TOH may have the wrong picture on the website though. If the picture for the recipe has almonds on it-it is the wrong pic. They swapped the pictures for this recipe and spiced apple upside down cake."

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