Did someone say peach coffee cake? Yummy and perfect for a delicious dessert to enjoy with coffee or tea! Also perfect for that pot luck or summer party!
This is a very easy to make recipe that will look like you spent a lot of time making! Not your ordinary coffee cake, the addition of peaches makes this amazingly delicious! The perfect summer treat for the whole family!
The best part is the added topping for this which really finishes it off nicely!
This makes a really nice cake to take to a party as well. You definitely won’t have any leftovers!
This recipe is from Amanda Stortz – thanks Amanda!
Check out more awesome – RECIPES
Peach Upside Down Coffee Cake
Ingredients
Topping
- 2 medium ripe peaches sliced thin, can use canned
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Cake
- 1 15.25 oz. box yellow cake mix
- 1 cup water
- 1/2 cup Vegetable oil
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 large ripe peach may use canned, finely diced
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
Instructions
Cake
- Preheat oven to 350º F and lightly grease a bundt pan with butter or non-stick spray.
- Add cake mix and cinnamon to a bowl or mixer, mix in water and oil.
- One at a time, beat in eggs, letting each be incorporated and then adding another. Add in vanilla extract and mix.
- Dice peaches get tossed in flour in a separate bowl. Once coated, fold into batter.
Topping
- Whisk sugar, butter, cinnamon and nutmeg together on the stove over medium-high heat in a pot.
- Once you bring it to a boil you'll cook just until it's caramelized and golden. You don't want it to burn so stir frequently.
- Pour sauce into your greased bundt pan, place sliced peached on top. This is the top of the cake.
- You'll then pour the cake batter over top.
- Place bundt pan in oven and bake for 45-50 minutes, or until a toothpick comes out clean when stuck in center.
- Let cool 15 minutes before flipping the cake over onto a serving platter.
Tried this recipe?Let us know how it was!
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