Upside-Down Coffee Cake

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!

• Preparation Time: 45 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 15 mins
• Calories: 418 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 4 eggs
• 4 teaspoons baking powder
• 2 cups light brown sugar
• 3 cups fresh peaches, pitted and sliced
• 0.5 cup butter
• 0.5 teaspoon salt
• 1.3333300352097 cups white sugar
• 0.66666698455811 cup margarine
• 1.3333300352097 cups milk
• 3.3333299160004 cups all-purpose flour

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.