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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.
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    6-8 servings

Ingredients

  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 can (29 ounces) peach halves
  • 1/4 cup sweetened shredded 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 in the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm.
Nutrition Facts
1 piece: 351 calories, 10g fat (6g saturated fat), 74mg cholesterol, 236mg sodium, 64g carbohydrate (50g sugars, 2g fiber), 4g protein.

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