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Peach Upside-Down Cake

 Peach Upside-Down Cake
Peaches and coconut give this variation from Terri Holmgren of Swanville, Minnesota a refreshing flavor that's especially nice for spring and summer.
6-8 ServingsPrep: 20 min. Bake: 50 min. + cooling

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

  • 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.
  • 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.
  • 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.

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Peach Upside-Down Cake (continued)

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