Peach Upside-Down Cake

Course : Cakes
Serves: 6 - 8
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1/3 cup butter or margarine -- melted
1/2 cup packed brown sugar
1 can peach halves -- (29 ounces)
1/4 cup shredded coconut
2 large eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Preparation / Directions:

Pour butter into a 9-in. round baking pan; sprinkle with brown sugar. Drain peach- es, 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. Com- bine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches. Bake at 3500 for 50-60 minutes or until a toothpick inserted near the cen- ter comes out clean. Cool for 10 minutes; invert cake onto a serving plate. Serve warm.


Nutritional Information:

2136 Calories (kcal); 72g Total Fat; (29% calories from fat); 26g Protein; 357g Carbohydrate; 540mg Cholesterol; 1803mg Sodium

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