Fresh Peach and Blueberry Upside-Down Cake
Difficulty: Easy
Makes: 8 servings
Total Time: 1 hour 20 minutes
Hands-On Time: 15 minutes
Nutrition Info Per Serving
- Calories: 497
- Total Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 63g
- Fiber: 2g
- Sugars: 45g
- Protein: 6g
- Cholesterol: 114mg
- Sodium: 226mg
Ingredients
- 1/2 cup light brown sugar, packed
- 5 tablespoons butter, melted
- 2 peaches, peeled, pitted, and sliced into 1/2-inch pieces
- 1 cup blueberries
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, softened
- 4 ounces cream cheese, softened
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
Instructions
- Heat the oven to 350F and position the rack in the center. Grease the sides of a 9-inch round or bundt pan with nonstick spray or butter.
- Evenly spread the brown sugar across the bottom of the pan, then pour the melted butter over it. Arrange the peach slices and blueberries on top of the sugar mixture; set aside.
- Using a stand mixer with the paddle attachment, cream the granulated sugar and room-temperature softened butter on medium until light, then increase speed briefly to incorporate air.
- Turn the mixer off, add the softened cream cheese, then mix on medium until fully combined and smooth.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the eggs to the butter-cream cheese mixture and blend on low briefly. Gradually add the dry ingredients, then pour in the milk and vanilla; mix gently until no dry streaks remain. Spoon the batter over the fruit layer and spread gently to cover.
- Bake about 1 hour, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan on a wire rack for 5 minutes. Run a thin knife around the edges, carefully invert the cake onto a plate, and allow it to settle. Cool further before slicing and serving.
Tips
- Use ripe, in-season peaches and fresh blueberries for the best flavor.
- If using a bundt pan, grease crevices well to prevent sticking.
- Serve warm or at room temperature excellent with whipped cream or a scoop of vanilla ice cream.
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