I tend to be very particular about ratios in cake, especially with frostings, and this peach blueberry upside down cake is no exception.
Peach Blueberry Upside Down Cake
Yield 8 servings
Note: you can add some vanilla extract or licor to the batter.
- 3 large fresh peaches, peeled, cored and sliced
- 2 cups fresh blueberries, washed and dried
- 4 tablespoons butter
- ½ cup light brown sugar
- 1 cup cake or all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 5 tablespoons butter, room tº
- ½ cup whole milk
- 1 egg
- Preheat the oven to 350ºC.
- In a 9-inch round cake pan (without removable bottom) with 3-inch high border, put the first amount of butter and sprinkle with light brown sugar. Pop into the oven to melt, (while you prepare the rest). Stir a few times to mix both ingredients.
- Put the peach slices and blueberries in a pattern or any way you want. The whole bottom should be covered.
- In a large bowl beat the 5 tablespoons remaining butter with the white sugar. Add egg and beat well.
- Sift flour, baking soda and salt, and add to the butter mixture in 2 times, alternating with the milk. Mix well but do not overdo it.
- Carefully spread the batter over the fruit and level it. It should cover all or most of it.
- Bake for 35 to 45 minutes, until the top is golden and the surface spongy when touched.
- Let rest for 2 or 3 minutes and then carefully unmold onto the serving plate.
- Eat warm or at room temperature.
adapted from Kathleen’s Bake Shop Cookbook, by Kathleen King