Reviewed: Oct. 10, 2011

Great recipe! I used an apple which has been sitting on the kitchen counter for about a week which no one wanted to eat anymore. I peeled, cored and sliced it thinly. I also melted the butter and sugar (only a cup of sugar) directly into my 9 inch round and deep baking pan (I didn't want to was another pan) before arranging the apples on top and also squeezed in about 2 tablespoons of honey. I had no trouble removing the cake an there was no overflow or spillage yet I think the one cup of sugar was just the right amount of caramel. This is a keeper and I plan to use it for our next brunch get-together!

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Reviewer:

natzsm

Cooking Level: Intermediate

Living In: Makati, National Capital Region, Philippines

Reviewed: Sep. 28, 2011

Wow- sugar overload!! Don't get me wrong, I have a serious sweet tooth, but this was out of control. I followed direction to the "T" but it turned out funky. The butter/brown sugar sauce on the bottom called for too much brown sugar, or not enough butter. The result was an overly sweet, gritty caramel sauce instead of the desired "gooey" sauce. And in my opinion this flavor did not at all compliment the peaches or the cinnamon flavored cake. I served it at a family get-together and people commented that it was as if they were eating two different desserts- a spiced cake and a caramel dessert- in one. The cake went almost untouched, which is unheard of in my family!

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Reviewer:

Anna

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Chicago, Illinois, USA

Reviewed: Sep. 26, 2011

Sorry Coleen. I had trouble with this recipe in that I used a large centre-hole tube pan with removeable insert and double-foil-wrapped it yet there was so much juice and syrup collected in the foil, some of which bubbled out and and burned all over my oven. I used 4 medium peaches but they created so much juice in baking that it ended up a mess even though I held the baked cake over a measuring cup and pierced the foil through the centre hole to drain the juices. I had one cup of juices (and more burned on my oven bottom) and put the juices into the freezer trying to solidify them but of course they never did and after spooning some over the top, ended up tossing the rest. I had mixed some fresh blueberries into the cake batter because coffee cakes are usually drier, but I too realized the cake was dry which was why I tried to spoon some sauce on top. Baking for 90 minutes was perhaps a contributing factor to the amount of juice accumulated. Refrigerating it overnight just accentuated the soggyness. I may try putting this into a 9 x 13 pan to distribute the base and peaches mixture over a larger area and cutting the bake time down to 60 minutes, or simply trash this recipe and go back to my "old faithful" with a hot milk sponge cake batter. To me it was a waste of time and ingredients and I had to clean my oven after to boot!

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Reviewer:

Laura

Cooking Level: Intermediate

Living In: Wasaga Beach, Ontario, Canada

Reviewed: Jun. 29, 2011

The cake was good and filling. I used one can of peaches that filled my 9x13 pan perfectly. I read some reviews that said to add some fruit to the cake itself, and used a container of raspberries- totally unnecessary and I think it actually took away from the peaches. It had a very strong cinnamon taste, though I think my partner may have added a tbsp instead of a tsp. I think it could be better, just not sure how.

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Reviewer:

Walnutters

Reviewed: Apr. 28, 2011

This cake is huge! Use a very large pan. A 9 x 13 or even larger if you have it will do the trick or a 12" spring form pan. I started the layers in an 9" square pan but had enough cake batter left over to bake another cake so I just added some frozen berries and a strussel topping and made a second cake with the left over batter. The cake rises up a lot and the sauce will run over if you don't have a deep enough pan. I learned this the hard way and ended up having to clean my oven. The cake is tasty but the taste of the peaches I used was lost somehow. I was disappointed that the flavour of the fruit was lost so probably won't make this again as an upside down cake although I might use the batter part to make two "coffee" cakes with fruit in the batter and a strussel topping.

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Reviewer:

Linda S.

Cooking Level: Expert

Reviewed: Dec. 4, 2010

Had a group of about 15 over to my house... they ALL loved this. I had no left-overs. Guess I'll be making more!! :)

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Reviewer:

StephaniCCP

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Reviewed: Nov. 21, 2010

This cake was a lot of work but it was worth it! I made it in November so peaches were completely out of season but we still had some frozen blackberries so I used that. I couldn't really taste a whole lot of caramel but it was delicious either way. I had a few variations: I used 3 cups of blackberries instead of peaches, I used 2 eggs and 2 eggs worth of egg substitue, almond milk instead of regular milk and I used half all purpose flour and half whole wheat flour. Even with all of those changes, it was fabulous and we will definitely be making it again soon.

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Reviewer:

dancingdaisy17

Reviewed: Aug. 25, 2010

Yummy, sweet. Similar to other cake recipes I have.

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Reviewer:

ZeeFrenchChef

Reviewed: Aug. 17, 2010

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.

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Reviewer:

mom2tns

Cooking Level: Expert

Reviewed: Aug. 11, 2010

I can't believe I haven't rated this yet. I have made it several times and it was always a hit. I use a non-stick bundt pan and bake it 45-50 minutes and it is perfect. No dripping, either.

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