Upside-Down Peach Coffee Cake

Delicious but not great for the person on a diet! I’m into coffee cakes this week as I have guests…sorry!

Topping
2 T. butter
1/4 c. firmly packed brown sugar
1 c. peach or other flavor preserves
1/4 c. chopped pecans
2 T. grated orange peel

Cake
1 1/2 c. Self-rising flour
1/4 c. sugar
1/3 c. butter
1/2 c. milk
1 egg, slightly beaten

Pre-heat oven to 400 degrees. Place 2 T. butter in a 9 in. round cake pan; heat in oven until butter is melted. Sprinkle brown sugar over melted butter.

In small bowl, combine preserves, pecans and orange peel; blend well. Spoon over brown sugar in pan; spread evenly.

In medium bowl, combine flour and sugar; mix well. Cut in 1/3 c. butter until milture resembles coarse crumbs. In small bowl, combine milk and egg; blend well. Add to flour mixture; stir just until blended. Spread batter evenly over fruit mixture in pan. Bake at 400 degrees for 23 - 28 min. Cool 5 min; invert onto serving plate and serve warm.

Serves 8