Peach Upside-Down Cake

Yield: 6 to 8 servings

Ingredients

• 1/3 cup butter, 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

Instructions

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.