For a richer caramel flavor, consider using dark brown sugar. Feel free to experiment with different fruits like apples, pears, or berries. If using frozen fruit, thaw it completely and drain any excess liquid before arranging it in the pan. To prevent sticking, grease the pan well before adding the caramel mixture. Let the cake cool slightly before inverting to prevent the caramel from running too much.
Upside-Down Coffee Cake
-
PREP TIME45 mins
-
COOK TIME1 hrs 30 mins
-
TOTAL TIME2 hrs 15 mins
-
SERVING16 People
-
VIEWS184
Indulge in the comforting warmth of this Upside-Down Coffee Cake, a moist and delectable treat featuring a luscious caramel base, juicy peaches, and a tender, flavorful cake. It's a show-stopping dessert that's surprisingly easy to make and guaranteed to impress.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate67 g
-
Cholesterol63 mg
-
Fiber1 g
-
Protein5 g
-
Saturated Fat6 g
-
Sodium326 mg
-
Sugar46 g
-
Fat15 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 15 mins Preheat oven to 350 degrees F (175 degrees C). Prepare a deep-sided 10-inch pan or wrap a 10-inch springform pan tightly with aluminum foil to prevent leaks. Sift together the flour, baking powder, salt, and cinnamon in a bowl. Set aside. (Prep time: 15 minutes)
02 Step
Recipe View 5 mins In a saucepan over medium heat, combine the brown sugar and butter. Bring to a boil, stirring constantly, until the butter is melted and the sugar is dissolved. Pour the mixture into the prepared pan, spreading it evenly. Arrange the sliced peaches over the caramel base. (Cook time: 5 minutes)
03 Step
Recipe View 10 mins In a large bowl, cream together the margarine and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the sifted flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat until just combined. Pour the batter evenly over the caramel and fruit in the pan. (Prep time: 10 minutes)
04 Step
Recipe View 1 hrs 30 mins Bake in the preheated oven for 90 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter. Carefully remove the pan, being mindful of the hot caramel and fruit juices. Serve warm and enjoy! (Bake time: 90 minutes, Cool time: 10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Tyrique Reinger
Jan 24, 2025I was a bit hesitant to try this recipe, but I'm so glad I did! It's now my go-to coffee cake recipe. The instructions were easy to follow, and the cake was a huge hit at my brunch gathering.
Dariana Altenwerthrunte
Aug 24, 2024I added a sprinkle of chopped nuts to the caramel layer for extra crunch. It was a great addition!
Waylon Gottlieb
Aug 22, 2024This recipe is a winner! The cake was so moist and the caramel sauce was divine. I used a mix of peaches and raspberries, and it turned out amazing!
Otha Orn
Jul 25, 2024I accidentally overbaked the cake, but it still tasted delicious! Next time, I'll check it a bit earlier. Thanks for sharing this fantastic recipe!