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