Peach Upside-Down Cake
- 1/3 cup butter, melted
- 1/2 cup packed brown sugar
- 1 can (29 ounces) peach halves
- 1/4 cup sweetened shredded coconut
- 2 eggs
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Pour butter into a 9-in. 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 large 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 350u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm.
butter, brown sugar, peach halves, coconut, eggs, sugar, almond, flour, baking powder, salt
Taken from www.tasteofhome.com/recipes/peach-upside-down-cake/ (may not work)