Peach Blueberry Upside Down Cake #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Peach Blueberry Upside Down Cake is light airy, flavorful cake with a colorful fruit and brown sugar glaze baked right in.

Upside Cakes get their name,by putting the glaze and fruits on the bottom of the pan, then the cake batter. After baking you carefully flip the cake out onto the serving platter to reveal the fruit & glaze topping.

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.

Sponsor shoutout: Swiss Diamond provided me with this amazing 2.3 quart  XD induction nonstick Casserole pan. I am a huge fan of Swiss Diamond's XD nonstick coating, which now has 20% more diamond crystals- increasing it's durability and nonstick properties! It just stands up to daily use and cleaning so much better! This pan can go from stovetop, to oven to table! I am actually going to get rid of my collection of saucepans and just use this one pan! It is so versatile!
Today I made my cake right in this pan. from melting the butter and brown sugar glaze on the stove top, to then adding the batter and finish  baking it in the oven all in one pan! It turned out perfect!

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). 

Created using The Recipes Generator

Now here is more #SpringSweetsWeek Recipes! and don't forget to check out the prize package and enter the giveaway below!

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• Soft Frosted Lemon Cookies by Kate’s Recipe Box
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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.