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A layer of caramel, peaches, and blueberries topped with a sweet vanilla cake. This upside down cake screams summer fruit and is the only recipe you’ll ever need. Change the fruit and make it year round.
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So, what is an upside down cake?
It’s a cake that is baked with a layer of caramel and fruit in the bottom topped with a cake batter. So when you unmold it and turn it upside down (hence the name), the fruit layer becomes the top.
It is not only beautiful but also incredibly delicious. The fruit caramelizes with the sugar and butter in the bottom and creates a mixture of flavors that is hard to beat.
The cake is usually flavored with vanilla, but the combinations are endless.
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Why this recipe works.
- Peaches and blueberries – the combination of these two fruits is amazing, especially when peaches are in season. The natural sugars in the fruit enhance the caramel flavor and the final cake tastes so much better because of it. You can use nectarines too and have a very similar result.
- Caramel layer – the first layer is brown sugar and butter so you know that a rich caramel will form during baking and will be made even better with the juices that will be released from the fruit.
- Vanilla cake – the cake is simple, easy to make, light and perfect to hold the caramel and juicy fruits. I tend to be very particular about ratios in a cake, and this peach blueberry upside-down cake is no exception.
Tips & tricks for this recipe:
- Fruit: you can use white or yellow peaches and fresh or frozen blueberries (left image, above). Find in season, firm peaches for better results. If the fruit is over ripen it will turn mushy during baking. About arranging the fruit, I have no patience, but you can arrange it in a nice pattern if that’s your thing. I just throw it all inside (middle image, above) and they arrange themselves as they see fit.
- Caramel: I urge you to use brown sugar. You can technically use white sugar but the results are different. Brown sugar already has a caramel undertone and melts differently, has more moisture and just works better for this recipe.
- Pan: a cake pan without a removable bottom is the best in my opinion. If it’s non-stick even better. If you use the regular ones with a removable bottom, make sure it’s super tight and there is no possibility of leakage. Both the caramel and the fruit juices will want to leak and if there’s a tiny spot open they will and will burn in the bottom of your oven, and we don’t want that.
- Batter: you can add some orange zest or cinnamon to the batter, but it really works with just vanilla as stated in the recipe (right image, above). But you have the option.
- Removing the cake: you have to unmold the cake while still warm, almost hot. Otherwise, the caramel starts to harden and will stick with the fruit to the pan. Even if you do it while hot some pieces of fruit might cling to the bottom. So, first of all, carefully swipe a smooth blade knife around the edges to unstick cake from the sides. Shake the pan a bit and feel if the bottom loosens. Invert it carefully by placing a wire rack on top of the pan and flipping it (use a kitchen towel to aid you since holding the sides of the pan) onto the serving plate. If pieces of fruit are stuck lift them carefully with a spatula or knife and arrange them back in the cake.
- Freezing: you can freeze this cake. Make sure it’s well wrapped in plastic and then in aluminum foil. Defrost in the refrigerator first and then take it to room temperature.
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Flavor variations.
Apple – they make a great cake together with some added ground cinnamon in the batter.
Pineapple – the original upside down cake probably. It works very well with both fresh and canned pineapple slices. Use pecans instead of the blueberries.
Pear – this is one of my favorite combinations, especially with pecans. A gingerbread batter on top works well too.
Banana – this is a heavenly combination with the caramel.
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So, about this upside down cake. Nothing new, except that it’s so freaking good, with all that fresh fruit drenched in caramel. It is worth making, the sooner the better.
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Other recipes you might like:
Pear Pecan Upside-down Cake
Caramelized Apple Upside-down Bread Pudding
Canned Peaches in Vanilla Syrup
Peach Chutney
Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
Peach Blueberry Upside Down Cake
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Print Recipe
Pin RecipeDescription
A layer of caramel, peaches, and blueberries topped with a sweet vanilla cake. This upside down cake screams summer fruit and is the only recipe you’ll ever need. Change the fruit and make it year round.
Scale
Ingredients
- 3 large fresh peaches (peeled, cored and sliced)
- 2 cups fresh blueberries (washed and dried)
- 5 tablespoons butter (for the caramel)
- 2/3 cup light brown sugar (for the caramel)
- 1 cup cake or all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 5 tablespoons butter, at room tº
- ½ cup whole milk
- 1 egg
Instructions
- 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 (see notes below).
- Eat warm or at room temperature.
Notes
Tips & tricks for this recipe:
- Fruit: you can use white or yellow peaches and fresh or frozen blueberries (left image, above). Find in season, firm peaches for better results. If the fruit is over ripen it will turn mushy during baking. About arranging the fruit, I have no patience, but you can arrange it in a nice pattern if that’s your thing. I just throw it all inside (middle image, above) and they arrange themselves as they see fit.
- Caramel: I urge you to use brown sugar. You can technically use white sugar but the results are different. Brown sugar already has a caramel undertone and melts differently, has more moisture and just works better for this recipe.
- Pan: a cake pan without a removable bottom is the best in my opinion. If it’s non-stick even better. If you use the regular ones with a removable bottom, make sure it’s super tight and there is no possibility of leakage. Both the caramel and the fruit juices will want to leak and if there’s a tiny spot open they will and will burn in the bottom of your oven, and we don’t want that.
- Batter: you can add some orange zest or cinnamon to the batter, but it really works with just vanilla as stated in the recipe (right image, above). But you have the option.
- Removing the cake: you have to unmold the cake while still warm, almost hot. Otherwise, the caramel starts to harden and will stick with the fruit to the pan. Even if you do it while hot some pieces of fruit might cling to the bottom. So, first of all, carefully swipe a smooth blade knife around the edges to unstick cake from the sides. Shake the pan a bit and feel if the bottom loosens. Invert it carefully by placing a wire rack on top of the pan and flipping it (use a kitchen towel to aid you since holding the sides of the pan) onto the serving plate. If pieces of fruit are stuck lift them carefully with a spatula or knife and arrange them back in the cake.
- Freezing: you can freeze this cake. Make sure it’s well wrapped in plastic and then in aluminum foil. Defrost in the refrigerator first and then take it to room temperature.
- Category: Cakes
- Method: Baking
- Cuisine: American
Keywords: upside down cake, peach upside down cake, peach cake
Mary Hirsch says
May 1, 2015 at 12:10I just wrote a long comment on your citrus pound cake post so will keep this short. This recipe looks delicious also – everything you bake always does – and, like Liz, I am happy to see you back blogging a bit. We miss your posts and we miss you so keep things coming our way from South America. XOXOX
Liz Berg says
April 30, 2015 at 16:04We have missed you, too! You and all your amazing recipes!! This coffee cake would be a hit at our house—and as always, it's gorgeous!!!
Sue/the view from great island says
April 15, 2015 at 23:34We missed you! This cake is so luscious, I love the combo of peaches and blueberries, the colors just sing!
Kitchen Riffs says
April 15, 2015 at 16:53Glad to see another post from you! I've missed you. And, of course, your recipes. 😉 Love the looks of this cake — peaches and blueberries work so well together, don't they? Never had them in an upside down cake, though — love the idea. Thanks.
Laura Dembowski says
April 14, 2015 at 12:44Well, Paula, I'm glad you're back with this amazing looking cake! Blogging is tough and doing two blogs and working is in my opinion impossible.
yummychunklet says
April 14, 2015 at 12:13Welcome back! I'm slowly getting back into my blog as well. This cake looks delicious.
Dana @ Simply Romanesco says
April 13, 2015 at 19:11So glad you're back, Paula! This cake looks stunning and the colors are exceptional. So delicious; I love it 🙂
Kate says
April 13, 2015 at 12:33Welcome back! How did I not know you had another food blog? Amazing.
Isabel Reis Laessig says
April 13, 2015 at 11:04It is so wonderful to see this post. I am so glad you are doing well. We have missed you and your wonderful recipes. Welcome back!
The Ninja Baker says
April 13, 2015 at 04:51Multi-tasking, taking on multi-cultural blogs is challenging, Paula! My Japanese blog has not been touched for over a month =) But I, too have taken on other tasks…But life is for living off-line as well as online…So as scary as it is to think of SEOs and my limited efforts on social media, I'm doing my best to take on tasks that make my heart sing….Your photos and baked goods as always look divine. And glad your friends and colleagues are enjoying the benefits of your beauties from the kitchen <3 XOs Dios te bendiga Paula <3
mividaenundulce says
April 12, 2015 at 12:22Yo con las justas puedo con un blog y tú tienes dos, y uno de ellos en inglés, sin duda eres admirable, como esta receta y sabes, me encantó que no arregles las frutas, siempre veo que estas tortas invertidas tienen un patrón perfecto y es entonces cuando me desanimo a hacerlas porque sí, yo tampoco tengo paciencia para ordenarlas y mira que dejar que las frutas se arreglen entre ellas en el horno ha sido genial!!!
Bam's Kitchen says
April 12, 2015 at 02:19Welcome back Paula! I love the combination of peaches and blueberries together and this is a glorious upside down cake. Wow another second food blog too, that ought to keep you out of trouble for awhile. Take Care, BAM
Abbe@This is How I Cook says
April 11, 2015 at 23:32Hey Paula! This looks awesome as I remember all your recipes. Beautiful, luscious and tasty all in one bite. Blogging takes very little time, doesn't it? LOL!!!!
Cocoa and Lavender says
April 11, 2015 at 20:12Jaja – I remember you! 🙂 And I am happy to see you online whenever you are able.
This cake looks just perfect – and peach season is nearing in Tucson. I love upside down cakes – but (oddly) my least favorite is the original: pineapple!
Alice @ Hip Foodie Mom says
April 11, 2015 at 17:55good to see a post from you Paula . . and don't worry about what you write or if you keep it short. . the main thing is you're posting a recipe and sharing something with us. . and it's brilliant, like aways. I just made something kind of similar but with puff pastry, so a tart rather, but yeah with arranging the fruit, I have no patience either!!! I think this look is better anyways. and yours actually looks great since you have peaches and blueberries. . I wasn't going to post mine .. b/c I thought it looked too sloppy but maybe I will! 😛
Deb|EastofEdenCooking says
April 11, 2015 at 17:18Your post brought a smile this morning! Especially with the scrumptious Upside Cake that you are sharing wit us! Here in California strawberries and rhubarb are in season and the stone fruit season will be here soon. This recipe is a perfect way to celebrate all goodness.
Nancy @ gottagetbaked says
April 11, 2015 at 16:03I've missed you so much, Paula! I'm so happy to see you blogging here again and what a comeback! This peach blueberry upside down cake looks delicious. I love the fruit to cake ratio and to hell with spending all that time arranging the fruit! I'd rather dump it all in and have cake to eat sooner 😉 I know what you mean about losing blogging mojo. I've been trying to bake more but with my busy schedule it hasn't been happening. Then when I DO get into the kitchen, something fails: my cake collapses, my frosting is dotted with clumps of butter…etc etc. Sigh. Then when I try to write a blog post, I have nothing to say. I know you'll get back into the swing of things and I hope that I do too 🙂 xoxo
Viviana says
April 11, 2015 at 14:38So lucky to see you in both places!! I love this cake!
Renee says
April 11, 2015 at 11:55A gorgeous cake and I sure hope you do get back into regular blogging. I've missed your posts because you always have such wonderful recipes to share.
Medeja says
April 11, 2015 at 07:29It is nice to see you again and especially with such nice delicious cake! I like the combination of blueberries and peaches. Yummy!