Peach upside down Coffee Cake

Get it on Google Play

Get it on Google Play


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

1 15.25 oz. box yellow cake mix (cake)

1 cup water (cake)

1/2 cup vegetable oil (cake)

1/4 cup all-purpose flour (cake)

3 large eggs (cake)

1 large ripe peach may use canned, finely diced (cake)

2 teaspoons vanilla extract (cake)

1/2 teaspoon cinnamon (cake)


1. 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.

2. 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.

Bon Appetit!

Go To Top