Friday, January 14, 2022

Peach-Coconut Upside Down Cake





This is a lovely cake that is a nice twist on pineapple upside-down cake.  I like to make it for guests when peaches are in season, or when I have a can of peach halves on hand.  The coconut makes the brown-sugar topping just awesome.




The Step-by-Step

Before we start, choose your pan.  This time I chose a 10 inch diameter cake pan, which works well.  I would not use anything with a smaller diameter as the the cake part will end up thicker and you want lots of peachy, coconutty topping in proportion to your cake.  I also often use a 9x13 inch pan which is perfect.






First we melt the butter, pour it into the pan and sprinkle the brown sugar over the butter.  Use a fork to mix it together.




Now halve and peel your peaches.  You can also use canned peach halves if it's not peach season.  Arrange the peach halves in pan and then sprinkle the coconut into all the cracks and crannies.  Set this pan aside for a bit.




Beat the eggs until foamy and light-colored.  Add the sugar and beat that in.



Combine the dry ingredients and add to the eggs.



Beat in the dry ingredients while adding the milk and almond extract.



Pour the batter evenly over the peaches.



Spread the batter nice and evenly.



Bake.



Place your serving platter upside down on top of the cake pan, flip it all together and carefully remove the pan.



Voila!  Coconutty, brown-sugary, peachy-fruity yumminess!




Recipe: Peach-coconut Upside Down Cake

(adapted from Taste of Home magazine) INGREDIENTS: 2/3 c melted butter 1 c brown sugar 2 cans peach halves ½ c coconut 4 eggs 1 1/3 c sugar 1 t almond extract ¾ c peach syrup (if using fresh peaches you can substitute milk) 2 c flour 2 t baking powder ½ t salt Preheat oven to 350F.
Pour butter into 9x13 pan and sprinkle brown sugar over it.
Arrange fresh or canned peach halves (save syrup!) cut side down and sprinkle coconut around peaches. In large bowl, beat eggs til thick and lemon-colored.
Gradually add sugar.
Mix in extract and syrup (or milk).

In separate bowl mix flour, salt and baking powder. Add to egg mixture.

Mix well, pour over peaches. Bake 50-60 minutes. Cool 10 minutes then invert.



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