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Peach Upside Down Coffee Cake

Peach Upside Down Coffee Cake

5 from 24 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Servings 12 servings

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.
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