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Upside-Down Coffee Cake

Rated as 4.23 out of 5 Stars

"This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. Every time I serve it I get rave reviews!"
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2 h 15 m servings 418
Original recipe yields 16 servings (1 - 10 inch DEEP cake pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
  2. In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
  3. In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
  4. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 418 calories; 15.1 66.5 5.1 63 326 Full nutrition

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Read all reviews 49
  1. 60 Ratings

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Most helpful positive review

A *huge* hit with everyone! I've made this about 6 times now and have found that as long as you make sure the cake batter is level with the cake pan you're using (before you put it in the oven),...

Most helpful critical review

Since this recipe stated that a variety of fruits could be used, I decided to use 3 cups of fresh Mangos, for the fruit. I did everything else exactly as the recipe is written. Mine came out q...

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Least positive

A *huge* hit with everyone! I've made this about 6 times now and have found that as long as you make sure the cake batter is level with the cake pan you're using (before you put it in the oven),...

I used a 9x13 pan for about 50 minutes and it came out perfect. Yummy!

What a great cake! It's moist, light, not too sweet and has an absolutely delicious caramelized top. I used a deep angel food cake pan which worked perfectly. I also followed other reviewers sug...

I made this with peaches and my family thought it was very good. Watch the temperature, though; I only had to bake it for 75 min.

I covered a cookie sheet in tin foil and placed the pan on top of that. It was so nice to just throw that mess in the garbage.. The cake itself was really nice, I used peach and raspberry. Next ...

I substituted a raspberry/marionberry/blueberry mix for the peaches, calorie-free sweetener for sugar, and egg substitute for eggs, and the recipe was still fabulous! I also halved the recipe, ...

Fantastic. I made the cake portion as directed, and thought it was perfect. In the baking recipes I'm familiar with brown sugar is measured "packed", so I did that for the topping here too - tha...

I made this cake to send out to the field. Everybody loved it and it turned out great. I used canned peaches and just drained them well instead of fresh... was a smashing hit... thanks for rec...

I can't believe I haven't rated this yet. I have made it several times and it was always a hit. I use a non-stick bundt pan and bake it 45-50 minutes and it is perfect. No dripping, either.