Peach Blueberry Upside Down Cake is light airy, flavorful cake with a colorful fruit and brown sugar glaze baked right in.
A traditional upside cake is pineapple with cherries, but I wanted to put a fresh springtime spin on it and use peaches and blueberries. The cake itself is absolutley delightful. It is a lightly sweet cake which balances the brown sugar and sweetness of the peaches and blueberries perfectly. It is a super soft, moist, and airy texture that your fork just slides through like butter, This one is totally a keeper.
Grab a good vanilla ice cream to serve along side this cake if you like, it would be a great addition.
Also, the recipe calls for almond extract which I love, but I bet a lemon extract would also be a refreshing addition with the blueberries also. What about some fresh apricot halves instead of the peaches? feel free to play around with this recipe just a bit!
Now.. let's get baking!
Yield: 8 -10 Servings
Peach Blueberry Upside Cake
prep time: 5 minscook time: 40 minstotal time: 45 mins
Peach Blueberry Upside Down Cake is light airy, flavorful cake with a colorful fruit and brown sugar glaze baked right in.
ingredients:
- Topping:
- 1 stick ( 8 tablespoons) unsalted butter
- 3/4 cup packed light brown sugar
- 1 ( 15 oz) can sliced peaches drained
- 1/2 cup fresh blueberries
- Cake:
- 1 3/4 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (8 tablespoons ) unsalted butter, softened
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 large eggs
- 3/4 cup milk
- 1/2 teaspoon vinegar
instructions:
Preheat oven to 375 degrees.
Topping:
In an ovenproof non stick skillet (at least 2 inches deep) or well seasoned 10 inch cast iron skillet, Heat the butter over moderate heat until melted. Reduce heat to low and sprinkle brown sugar over the butter. Cook without stirring for 3 minutes. Not all the sugar will be melted.
Removed from heat. and arrange peaches on top of sugar mixture. Arrange blueberries decoratively around peaches. Set aside.
Cake:
Combine flour, baking powder, baking soda and salt in a bowl, whisk to combine, set aside.
Add in butter, sugar, eggs, and extracts until creamy. Add in milk and vinegar.
Gently spoon batter over the fruit and spread evenly, being careful not to disturb or move the fruit around.
Bake 40 mins or until cake is golden brown and springy to the touch, or till a wooden skewer inserted in center comes out clean.
Let cake cool in pan on a rack for 15 minutes.
Run a knife along edges of pan. Invert a serving platter on top of pan, keeping platter and pan firmly pressed together, invert cake onto platter. '
Carefully lift pan from cake. Serve warm, with ice cream (if desired).
Topping:
In an ovenproof non stick skillet (at least 2 inches deep) or well seasoned 10 inch cast iron skillet, Heat the butter over moderate heat until melted. Reduce heat to low and sprinkle brown sugar over the butter. Cook without stirring for 3 minutes. Not all the sugar will be melted.
Removed from heat. and arrange peaches on top of sugar mixture. Arrange blueberries decoratively around peaches. Set aside.
Cake:
Combine flour, baking powder, baking soda and salt in a bowl, whisk to combine, set aside.
Add in butter, sugar, eggs, and extracts until creamy. Add in milk and vinegar.
Gently spoon batter over the fruit and spread evenly, being careful not to disturb or move the fruit around.
Bake 40 mins or until cake is golden brown and springy to the touch, or till a wooden skewer inserted in center comes out clean.
Let cake cool in pan on a rack for 15 minutes.
Run a knife along edges of pan. Invert a serving platter on top of pan, keeping platter and pan firmly pressed together, invert cake onto platter. '
Carefully lift pan from cake. Serve warm, with ice cream (if desired).
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