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Peach Upside-Down Cake


  • 1/3 cup butter or margarine, melted
  • 1/2 cup packed brown sugar
  • 1 (29 ounce) can peach halves
  • 1/4 cup shredded coconut
  • 2 eggs
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Pour butter into a 9-inch round baking pan; sprinkle with brown sugar.
  2. Drain peaches, reserving 6 tablespoons of syrup.
  3. Arrange peach halves, cut side down in a single layer over the sugar.
  4. Sprinkle coconut around peaches; set aside.
  5. In a mixing bowl, beat eggs until thick and lemon-colored; gradually beat in sugar.
  6. Add extract and reserved syrup.
  7. Combine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches.
  8. Bake at 350 degrees F for 50 to 60 minutes or until a wooden pick inserted near the center comes out clean.
  9. Cool for 10 minutes.
  10. Invert cake onto a serving plate.
  11. Serve warm.

Yields 6 to 8 servings.

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