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.
- 3 large fresh peaches, peeled, cored and sliced
- 2 cups fresh blueberries, washed and dried
For the caramel:
- 5 tablespoons butter
- 2/3 cup light brown sugar
For the cake:
- 1 cup (140g) cake or all-purpose flour
- ½ cup (100g) white sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 5 tablespoons (75g) butter, at room tº
- ½ cup (120g) whole milk
- 1 egg, at room t°
- Preheat the oven to 350ºC.
For the caramel and fruit:
- 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.
For the cake:
- 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 parts, 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.
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.
Keywords: upside down cake, peach upside down cake, peach cake