Peach Upside-Down Cake

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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 mixing 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 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm.

Reviews

Read all reviews 16
Most helpful
Most positive
Least positive
Newest

This recipe is so easy and delicious!! I used fresh peaches,and substituted pure vanilla extract for the almond as it is too overpowering.I took the advice of another review and baked at 300 1/2...

This wasn't a WOW dessert for me, but it was sure pretty good. The only thing I did differently is use canned apricots (didn't have peaches...). I put it in the oven when I took the roast out....

I made this and took it to a friend's house. They loved it and so did we. I did modify some things but I will give it 5 stars for a great base recipe for peach cake. I used 2 tbsp of butter inst...

This ia an excellent little cake for a small family. I LOVED this cake. I had to give it away or else I would have eaten the whole thing myself. SOOOO GOOD ! This is defintely one I have to p...

Everyone loved it! Next time I think I will toast the coconut first and use either fresh or frozen peaches with peach nectar. A definite keeper!

This was a great recipe. I made this with homegrown peaches from our peach tree - windfalls at that - and it was really good. I thought the almond extract was a little strong (I might halve it...

Very tasty! I made this exactly as written with the exception of using vanilla extract rather than the almond. I lined my pan with non-stick foil and was able to remove the entire cake from th...

Quite good. Used fresh peaches and only about 1/2 cup of sugar as I thought the peaches would add enough sweetness. Loved how this used coconut, nice change. Only thing I didn't enjoy was the...

Oh my goodness! Thank you so much, Terri, for the wonderful recipe. I think those reviewers that change things out from the original recipe are not fair when they give a low rating. I did chang...

Other stories that may interest you