Upside-Down Coffee Cake Recipe
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Upside-Down Coffee Cake

By: Colleen Royal  
"This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. Every time I serve it I get rave reviews!"

Rating: This weblink has been rated 28 times with an average star rating of 4.5 Read Reviews (23)

Rate/Review | 1,074 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
45 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch DEEP cake pan
 

Ingredients

  • 1/2 cup butter
  • 2 cups light brown sugar
  • 3 cups fresh peaches, pitted and sliced
  • 2/3 cup margarine
  • 1 1/3 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cups milk
  • 3 1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
  2. In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
  3. In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
  4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 418 | Total Fat: 15.1g | Cholesterol: 70mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2006 by SKYRA 
A *huge* hit with everyone! I've made this about 6 times now and have found that as long as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2008 by MLNOLE 
I used a 9x13 pan for about 50 minutes and it came out perfect. Yummy! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2003 by Maggie 
I substituted a raspberry/marionberry/blueberry mix for the peaches, calorie-free sweetener... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2003 by ARANDYGAIL 
I made this with peaches and my family thought it was very good. Watch the temperature,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by KITCHEE 
What a great cake! It's moist, light, not too sweet and has an absolutely delicious... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2009 by M. Howland Supporting Member (Click to learn more about Supporting Membership)
Fantastic. I made the cake portion as directed, and thought it was perfect. In the baking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2007 by prell2k4 
I made this this weekend and it was a hit for my 18 year old son who doesn't like sweets and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2005 by THEMARLATTS 
This cake was delicious! We made it with thawed, frozen peaches and it was just beautiful. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2005 by Lece 
I covered a cookie sheet in tin foil and placed the pan on top of that. It was so nice to just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2002 by AQUASOFT 
Excellent cake, even without the fruit & carmel topping! MORE

 
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