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Peach Upside-Down Coffee Cake

From Lynne Wilson

Preheat the oven to 350ºF. Grease an 8- or 9-inch-square baking pan.


3 tsp. butter or margarine, melted
⅓ cup light or dark brown sugar, lightly packed
2 cups ripe peaches, peeled, sliced
⅓ cup walnuts or pecans, chopped
¼ cup butter or margarine, softened
¾ cup sugar
2 eggs
¾ cup sour cream
1 tsp. vanilla
1½ cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg


Melt the 3 Tbsp. of butter in a small saucepan over low heat and stir in the brown sugar. When blended, pour into the prepared pan. Spread the mixture as evenly as possible. Arrange the sliced peaches on top in a single layer and sprinkle the peaches with the chopped nuts. Set aside while you prepare the batter.

Cream the ¼ cup of butter with the sugar in a large mixing bowl. Beat in the eggs, one at a time, with an electric mixer. Stir in the sour cream and vanilla. Sift the flour, baking powder, baking soda, salt, and nutmeg together and add to the batter, stirring until very well mixed. The batter should be very thick. Carefully spread the batter over the peaches. Bake at 350ºF for approximately 35 minutes. Run a knife around the edges and immediately turn the cake upside down on a plate or cookie sheet. It should fall out of the pan with the peaches on top. Remove the pan and let the cake cool slightly before serving.