blackberry peach upside-down cake

You won’t need to dust off the stand mixer to whip up this simple, stunning dessert (but you could). Serve Blackberry Peach Upside-Down Cake with a scoop of creamy vanilla ice cream, this jewel-tone cake positively sparkles! This cake recipe was my mom’s go-to cake, and I tweaked it a bit by making it an upside-down recipe.

My recipe, though an indulgence, uses less butter and sugar than most upside-down cakes. And while Mom used pre-sifted flour, I’ve found that whisking the flour before measuring lightens it enough for measurement in this recipe. For my vegan friends, easily use a butter substitute or coconut oil, non-dairy milk, and a flax egg (it’s how I enjoy it)

This is one of three recipes featured in the 2016 summer issue of Susquehanna Style. Blueberry Chutney and Mixed Berry Slump.

Blackberry Peach Upside-Down Cake

 

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

 

Served with a creamy scoop of vanilla or caramel swirl ice cream, this jewel-tone cake positively sparkles! For my vegan friends, easily use a butter substitute or coconut oil and a flax egg.

: phoebe's pure food

: dessert

Serves: Serves 6 to 8

Ingredients

• Topping Ingredients
• 3 tablespoons butter, melted
• ⅔ cup loosely packed brown sugar
• 2 tablespoons bourbon or ginger liqueur, optional
• 5-6 ounces (about 1-1/2 cups) sliced peaches, peeled
• 2 ounces (about ½ cup) blackberries or black raspberries
• ¼ teaspoon lemon zest, optional
• Cake Ingredients
• 2 cups all-purpose or spelt flour
• 2-1/2 teaspoons baking powder
• ½ teaspoon salt
• 5-1/2 tablespoons butter, room temperature
• 1 cup sugar
• 1 egg, separated
• 2 teaspoons vanilla extract
• ¾ cup milk

Instructions

1. Grease a 10” deep-dish pie plate.
2. In a small bowl, combine the melted butter, brown sugar and bourbon; stir until smooth. Spread the mixture on the bottom of the pie plate then top with the peaches, blackberries and lemon zest; set aside.
3. In a small bowl, whisk the flour, baking powder and salt; set aside.
4. In a small bowl, whisk the egg white until soft peaks form; set aside.
5. In a large bowl, cream the butter and sugar. Add the egg yolk and vanilla and beat until creamy.
6. Alternately add the flour mixture and milk to the butter mixture, beating until evenly combined. Gently fold the egg white into the batter.
7. Pour the batter over the fruit and spread evenly.
8. Bake at 325ºF for 50-60 minutes, until a toothpick inserted in the center comes out clean.*
9. Allow to rest for ten minutes. Run a knife along the edge of the pie plate to loosen the cake. Invert the pie plate onto a serving plate. After 15 minutes, remove the pie plate from the cake. Serve warm or cooled.

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