Photo: David Holifield
Upside-Down Coffee Cake
12 ingredients
45 min + 1 hr 30 min
1 - 10 inch DEEP cake pan
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
910
Calories
29g
Protein
26g
Fat
137g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup butter
- 2 cups light brown sugar
- 3 cups fresh peaches, pitted and sliced
- 2/3 cup margarine
- 1 1/3 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups milk
- 3 1/3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes