Cinnamon Peach Upside-Down Coffee Cake

Serves: 12
Total Calories: 36


1 tablespoon unsalted butter
1 (1-pound) package refrigerated cinnamon roll with icing (not cream cheese icing)
2 (14-ounce) cans sliced peaches, in heavy syrup, drained
1/2 teaspoon ground cinnamon


Heat the oven to 375°F.

Melt the butter over medium heat in a 10-inch nonstick skillet with an oven-safe handle. Spoon the icing from the cinnamon roll package into the skillet and melt over the bottom of the pan continue cooking until the edges are browned and the center has turned a medium beige color. Remove from the heat.

Arrange the peach slices radiating from the center of the pan in concentric circles. Scatter any pieces that don’t fit neatly in the pattern over the top. Sprinkle with the cinnamon. Cut each cinnamon roll into 6 wedges and arrange evenly over the surface of the peaches, leaving no more than 1/2 inch between pieces. Place in the oven and bake until browned and bubbling at the edges, 25 to 30 minutes let rest for 5 minutes.

Cover with a platter and invert. Rap the top with the butt end of a knife to help loosen any slices of peach that might be clinging to the pan. Remove the pan if any peach slices are still in the pan, lift them out with a spatula and replace on the top of the cake. Cool for 5 minutes before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 36
Calories from Fat: 8

This Cinnamon Peach Upside-Down Coffee Cake recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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