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Peach Upside Down Coffee Cake
5
from
24
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Servings
12
servings
Ingredients
1x
2x
3x
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.
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