Blackberry Peach Upside-Down Cake
Prep time
Cook time
Total time
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.
: dessert
Serves: Serves 6 to 8
  • 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
  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.
Recipe by phoebe's pure food at