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Upside-Down Coffee Cake

Upside-Down Coffee Cake

  • Prep

    45 m
  • Cook

    1 h 30 m
  • Ready In

    2 h 15 m
Colleen Royal

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
  2. In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
  3. In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
  4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SKYRA
44

SKYRA

7/28/2006

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 ;)

MLNOLE
36

MLNOLE

9/7/2008

I used a 9x13 pan for about 50 minutes and it came out perfect. Yummy!

Kitchee
14

Kitchee

2/18/2008

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!

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