Peach Upside-Down Cake

Name: Peach Upside-Down Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
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 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

Total Time Prep: 20 min. Bake: 50 min. + cooling

Yield 6-8 servings

Test Kitchen Approved

Peaches and coconut give this variation from Terri Holmgren of Swanville, Minnesota a refreshing flavor that's especially nice for spring and summer.

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.

Peaches and coconut give this variation from Terri Holmgren of Swanville, Minnesota a refreshing flavor that's especially nice for spring and summer.

Recipe Creator