Don’t be intimidated: you can easily make this gorgeous cake too!
Have you ever looked at a beautiful dessert and just felt like it was so out of your league to make? Looking at gorgeous dishes on the internet can be a seriously daunting activity, but we’re here to show you a recipe that has stunning presentation, all the while being moist and delicious and super simple to make!
Everyone loves coffee cake, right? We decided to make use of all the perfectly ripe peaches that are in season and put them to use in a coffee cake where we used a standard yellow cake box mix as the base. By adding a few extra ingredients – and arranging delicate peach slices in a spiral pattern on the bottom/top of the cake – we created a dessert that never fails to impress, and that will have you longing for leftovers long after you’ve scarfed down the last piece…good thing it’s easy enough to make again whenever the craving strikes!
Peach Upside Down Coffee Cake
Serves 8-10; 1 hour
- 2 ripe peaches, thinly sliced
- 1/2 cup brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 (15.25 oz.) box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 1/4 cup all-purpose flour
- 3 eggs
- 1 ripe peach, optional, finely diced
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- Preheat oven to 350º F and lightly grease a 9-inch springform pans with butter or non-stick spray. In a large bowl or mixer, combine cake mix and cinnamon, then whisk in water and oil. One at a time, beat in eggs, waiting until each is incorporated before adding the next. Beat in vanilla extract.
- Toss diced peaches in 1/4 cup flour, then gently fold into batter until incorporated.
- Prepare topping by whisking sugar, butter, cinnamon and nutmeg together in a medium saucepan over medium-high heat. Bring to a boil and cook until caramelized and golden. Stir frequently so it doesn’t burn.
- Remove sauce from heat and pour into greased pan, then arrange sliced peaches on top. This will be the top of your cake.
- Pour cake batter over peaches, then transfer pan to oven. Bake for 45-50 minutes, or until a toothpick inserted in center comes out clean.
- Remove from oven and let cool 15 minutes, then invert onto serving platter.
- Cut into wedges and enjoy!
Recipe adapted from Whole and Heavenly Oven