We used to eat these St. Lucia buns on December 13th growing up with a Swedish mother.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch deep cake pan |
Ingredients
- ½ cup butter
- 2 cups light brown sugar
- 3 cups fresh peaches, pitted and sliced
- ⅔ cup margarine
- 1 ⅓ cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 ⅓ cups milk
- 3 ⅓ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 326 mg |
| Sugars | 46 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
good, I put sum butterscotch liqueur in if, turned out tasty
I made in 9×13 pan after reading all reviews about messiness of using spring form pan. I baked for 65 mins.at 350F and let cool 15 minutes before flipping onto baking tray.i left glass pan on top till it was almost cool and then removed it. It came off almost cleanly. I used 5 c. Apples(mix of 8 medium Granny Smith and golden delicious). I think next time I won’t pack the brown sugar and use a little less and maybe more butter and add a little milk to make caramel less grainy. Overall, great recipe; good for breakfast with whipped cream or dessert with vanilla ice cream!
Above and beyond the average coffeecake! Delectable!
Disaster. The cake never rose and I was left with something that had the consistency of a soggy bread pudding. Also, even though I halved the sugar for the cake itself, it was so sickeningly sweet, it set my teeth on edge. OK, so I halved the receipt (4 eggs, 3 1/3 cups flour? How many people was this cake for!). I’ll never make it again.
One of the best cakes I’ve made. Used frozen peaches and put it in a 9X13 nonstick pan. I put the pan on a baking sheet, but it didn’t spill over. Baked it for 50 minutes and cooled for 10 minutes. Came out like a charm and looked gorgeous. The cake is so tender and light. Not too sweet. The fruit and caramel added the perfect sweetness. This was a huge hit and we ate way too much of it today.
Followed the ingredients exactly but did a 9×13 pan which I baked for 45 minutes. Flipped out onto a baking sheet after 15 minutes. PHENOMENAL recipe that’s moist & flavorful. I didn’t measure peaches just lined the bottom of the pan.
I made this with fresh peaches. It was very very good… a hit with the family! I used a 9 1/2 in springform pan and it came out beautiful. It did take 90 minutes to bake, so I put foil on top after and hour so it would not get too brown.
Used Apples instead of peaches, turned out great!!!!!
Canned peaches worked just fine for me. Great recipe!
Read the reviews and CAKE pan size before making this one. It says, ‘a 10″ DEEP cake pan’ not a pie pan. I read the reviews and made the cake as written, with the exception of the cake pan. I used a 16’x4’x’4 long loaf pan and it was the perfect size for the cake. The topping was good, and very, very sweet. A nice use of fresh peaches.
The top (bottom) was good, but the actual cake was dense and kind of mealy or something. Also, the flavor was actually not as good as a boxed cake mix. Not my favorite.
Absolutely the best coffee cake ever. We used a bundt pan. looks great too, peach only!
I was very excited to try this recipe thinking that I could use just about any fruit. I used fresh peaches and followed the recipe exactly as stated. The 90 minute baking time should have been a warning to keep an eye on it. Now I see that many of the other reviews baked for much less time, some as little as half the time. My cake cracked after flipping it because I didn’t make sure the batter was completely level before being placed in the oven. I’m disappointed and don’t know if I will try this recipe again primarily because of the wide variety of baking times ranging from 45 minutes to 90 minutes. But if I do I guess I’ll be poking it with a lot of toothpicks. Butch
Turned out beautifully and didn’t even make too much of a mess! I wrapped my spring pan in foil and it helped quite a bit.
i just made this receipe this morning and my wife said was delicious
This is a light, fruity coffee cake that went over well at the felloship hour at church. I made it just as written and was pleased with how it turned out.
Great recipe! I used an apple which has been sitting on the kitchen counter for about a week which no one wanted to eat anymore. I peeled, cored and sliced it thinly. I also melted the butter and sugar (only a cup of sugar) directly into my 9 inch round and deep baking pan (I didn’t want to was another pan) before arranging the apples on top and also squeezed in about 2 tablespoons of honey. I had no trouble removing the cake an there was no overflow or spillage yet I think the one cup of sugar was just the right amount of caramel. This is a keeper and I plan to use it for our next brunch get-together!
Wow- sugar overload!! Don’t get me wrong, I have a serious sweet tooth, but this was out of control. I followed direction to the “T” but it turned out funky. The butter/brown sugar sauce on the bottom called for too much brown sugar, or not enough butter. The result was an overly sweet, gritty caramel sauce instead of the desired “gooey” sauce. And in my opinion this flavor did not at all compliment the peaches or the cinnamon flavored cake. I served it at a family get-together and people commented that it was as if they were eating two different desserts- a spiced cake and a caramel dessert- in one. The cake went almost untouched, which is unheard of in my family!
The cake was good and filling. I used one can of peaches that filled my 9×13 pan perfectly. I read some reviews that said to add some fruit to the cake itself, and used a container of raspberries- totally unnecessary and I think it actually took away from the peaches. It had a very strong cinnamon taste, though I think my partner may have added a tbsp instead of a tsp. I think it could be better, just not sure how.
This cake is huge! Use a very large pan. A 9 x 13 or even larger if you have it will do the trick or a 12″ spring form pan. I started the layers in an 9″ square pan but had enough cake batter left over to bake another cake so I just added some frozen berries and a strussel topping and made a second cake with the left over batter. The cake rises up a lot and the sauce will run over if you don’t have a deep enough pan. I learned this the hard way and ended up having to clean my oven. The cake is tasty but the taste of the peaches I used was lost somehow. I was disappointed that the flavour of the fruit was lost so probably won’t make this again as an upside down cake although I might use the batter part to make two “coffee” cakes with fruit in the batter and a strussel topping.
Had a group of about 15 over to my house… they ALL loved this. I had no left-overs. Guess I’ll be making more!! 🙂