Recipe 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!"
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light brown sugar
fresh peaches, pitted and sliced
1 1/3 cups
1 1/3 cups
3 1/3 cups
A *huge* hit with everyone! I've made this about 6 times now and have found that as long as you make sure the cake batter is level with the cake pan you're using (before you put it in the oven), it'll cook to perfection with the least amount of mess. I use frozen peaches on top and fold about 1/2 cup of fresh blueberries into the cake batter. I find that frozen fruit works best; try and pick a 'sturdy' fruit for the top (tried frozen strawberries once and they went to virtual mush).I *triple* wrap my pan with aluminum foil and put it on a cookie sheet for extra spillage. I have an old school springform pan that doesn't have the buckles, which seems to work better than a regular springform pan. Be *very* careful when lifting off the aluminum foil from the pan; the caramel sauce is very hot! This is totally a keeper! Thanks for a scrumptuous recipe ;)
I followed the recipe except to cook it in a 9X13 pan. It was not ooey gooey and I thought the cake was too dense and a bit dry.
I used a 9x13 pan for about 50 minutes and it came out perfect. Yummy!
What a great cake! It's moist, light, not too sweet and has an absolutely delicious caramelized top. I used a deep angel food cake pan which worked perfectly. I also followed other reviewers suggestions and lined a pan with foil for the cake pan to sit on. Great for clean up! I found that using that kind of pan meant I only had to bake it for 65 minutes so be sure and check for doneness sooner than indicated in the recipe. Thanks!
I made this with peaches and my family thought it was very good. Watch the temperature, though; I only had to bake it for 75 min.
I substituted a raspberry/marionberry/blueberry mix for the peaches, calorie-free sweetener for sugar, and egg substitute for eggs, and the recipe was still fabulous! I also halved the recipe, because I cooked for just me husband and myself (cooking time was just 45 minutes). I used a 9" springform pan, and even though I wrapped foil around it, as soon as I inverted the cake after baking, berry juice dripped everywhere, making quite a mess for me to clean up. However, the flavor and texture were fabulous - and light vanilla ice cream made a great addition!
I covered a cookie sheet in tin foil and placed the pan on top of that. It was so nice to just throw that mess in the garbage.. The cake itself was really nice, I used peach and raspberry. Next time I'm thinking of putting peach inside the cake, raspberry on top and less caramel. I also think I'll cut the recipe in half and put it in a springform-bundt pan, just so it looks nicer. The women at work all loved this recipe and I will make it often. Thank you!!!
Fantastic. I made the cake portion as directed, and thought it was perfect. In the baking recipes I'm familiar with brown sugar is measured "packed", so I did that for the topping here too - that gave a little too much to the (heavenly) sauce, next time I'll just measure the two cups out - chalk that up to the inexperienced baker. I also didn't bother to measure the peaches, just sliced and arranged them until the pan was full which seemed to work wonderfully. Not having the deep 10" pan I used an 8x11, which JUST BARELY held the cake and still leaked some sauce in the oven: a 9x13 should work great next time. The 8x11 needed just under an hour for bake time. Very rich, satisfying, impressive and simple enough to turn out - thanks very much for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Upside-Down Coffee Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 136
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