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.
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).
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!
Monday #SpringSweetsWeek Recipes
- A PEEP into the Upcoming #SpringSweetsWeek Festivities by Culinary Adventures with Camilla
- Blueberry Shortbread by Cindy's Recipes and Writings
- Carrot Cake Balls by Strawberry Blondie Kitchen
- Carrot Cake Cupcakes by A Day in the Life on the Farm
- Carrot Cake Nest Cookies by Hezzi-D's Books and Cooks
- Carrot Cake Swirl Cheesecake by Cheese Curd In Paradise
- Coconut Lemon Pound Cake by The Crumby Kitchen
- Cream Cheese Sugar Cookies by Kelly Lynn’s Sweets and Treats
- Double Lemon Buttercream Cupcakes by A Joyfully Mad Kitchen
- Easy Marshmallow Popcorn Balls by House of Nash Eats
- Easy Peanut Butter Cornflake Bars by Creative Southern Home
- Healthier Orange Julius by Simply Inspired Meals
- Individual Italian Easter Breads by Cookaholic Wife
- Lemon Blueberry Croissant Bread Pudding by The Freshman Cook
- Lemon Cream Pie by Home Sweet Homestead
- Lemon Ricotta Stuffed Crepes with Cherry Syrup by Cooking With Carlee
- Mini Key Lime Cheesecakes by Karen's Kitchen Stories
- Mini Strawberry Mousse Tarts by A Savory Feast
- Orange Pineapple Nice Cream Pops by Crumb Top Baking
- PB Peeps Puffs by A Kitchen Hoor's Adventures
- Peach Blueberry Upside Down Cake by The Tip Garden
- Peeps Shortbread Checkerboard by Jolene's Recipe Journal
- Roasted Strawberry Mousse Tart with Thyme by The Gingered Whisk
- Soft Frosted Lemon Cookies by Kate’s Recipe Box
- Spring Fruit and Rice Krispies Treat Kabobs by Blogghetti
- Strawberry and Champagne Scones with Champagne Glaze by Family Around the Table
- Strawberry Raspberry Smoothie by Books n' Cooks
- Sweet Breakfast Crepes by The Speckled Palate
- Toasted Pound Cake with Peanut Butter Sauce and Bananas by Our Good Life
- Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup by The Baking Fairy
- White Cupcakes with Blueberry Frosting by Sweet Beginnings
- Xangos by Palatable Pastime
a Rafflecopter giveaway
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.
