What better way to celebrate fresh Summer fruit than with this Blueberry Peach Upside Down Cake! This cake is so soft and moist with rich buttery flavour and fragrance from honey. It is beyond delicious! Juicy peaches and blueberries are baked on the bottom but then form the top of this cake once it is inverted. Honey enhances the natural sweetness of the fruit and everything just works so well together!
WHY THIS RECIPE WORKS
- Moist spice cake - the cake itself is so soft and moist with a hint of cinnamon and floral note from honey that really pairs well with peaches.
- Buttery cake batter - butter adds wonderful flavour to this cake and gives it a very tender texture.
- Fresh peach and blueberry topping - this recipe makes use of wonderful fresh Summer fruit and it makes the most flavourful juicy topping.
- Go-to upside down cake recipe - you can use this recipe with almost any fruit! You will just need to adjust the sugar and you may need to cook some fruits down slightly first if they are firm, such as apples.
STEP BY STEP INSTRUCTIONS
- STEP 1). Make the fruit topping. Combine peaches and blueberries with sugar in a bowl so the fruit is well coated and then spread it in an even layer in the bottom of your lined pan.
- STEP 2). Make the cake batter - combine dry ingredients. In a medium bowl, sift together flour, baking powder and salt.
- STEP 3). Cream the butter and sugar. In a medium bowl, beat butter with vanilla extract using an electric hand mixer on medium-high speed until creamy and whipped, about 30 seconds. Add sugar and oil and beat until light and fluffy, about 3 minutes on high.
- STEP 4). Beat in egg. Add egg and beat until well incorporated and fluffy, about 30 seconds on medium-high speed. Then beat in honey and sour cream.
- STEP 5). Mix in dry ingredients and milk. Add half of the flour mixture to the butter mixture and beat on medium-low speed until mostly incorporated. Add half of the milk and beat until well blended, about 10-15 seconds. Beat in the remaining flour mixture followed by the last of the milk on medium speed just until the batter is smooth, but do not over beat.
- STEP 6). Bake at 350 degrees F. Dollop the batter over the fruit and then gently spread it out evenly. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
EXPERT BAKING TIPS FOR PEACH UPSIDE DOWN CAKE
- Use very soft but not melted butter.
- Do not over-bake. This cake is ready when it springs back when pressed gently and a skewer comes out clean. It will be deeply golden brown.
- Do not over-mix. Just mix in the dry ingredients until well combined.
- Use very ripe peaches for the best flavour and soft texture.
How do I know when my cake is finished baking?
Once the cake is golden and the center springs back, and a toothpick comes out clean then cake is ready.
How do I store peach upside down cake?
This cake can be stored at room temperature in an airtight container for one day. Then you should refrigerate it for up to three days due to the fresh fruit topping.
Can I use frozen peaches?
Yes, you can use frozen peaches but I would recommend defrosting them first otherwise they will chill down the batter and affect how the cake bakes. The batter will not bake evenly if in contact with frozen fruit.
If you love fruity recipes, check out these delicious bakes!Easy Creamy Lemon TartThe BEST Blueberry PieBlueberry Swirl White Chocolate Cheesecake BarsLight & Luscious Lemon CakeEasy Almond Raspberry Lemon BarsSmall Batch Lemon Bars
Blueberry Peach Upside Down Cake
- ½ lb peaches pitted and sliced into wedges
- ½ cup 60g blueberries
- ¼ cup 50g granulated sugar
- 1 ¼ cups 180g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoon 84g unsalted butter, softened
- ⅔ cup 135g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg at room temperature
- 3 tablespoon 45ml honey
- ½ cup 120ml sour cream
- ¼ cup 60ml milk
- Preheat oven to 350°F. Line the base of an 8-inch round baking pan with parchment paper. Lightly grease the sides.
- For the topping, toss peach wedges and blueberries with sugar in a bowl, then transfer to the base of your lined pan in an even layer.
- For the cake batter, sift flour, baking powder, baking soda, cinnamon and salt into a medium bowl and whisk to blend evenly.
- Beat butter with sugar and vanilla in a medium bowl using an electric hand mixer for 2 minutes on medium-high speed until pale and fluffy. Beat in egg until incorporated and then mix in honey. Mix in sour cream. Add half of the flour mixture and beat on low speed until just combined. Add the milk and beat until evenly blended. Add remaining flour and mix just until combined and batter is smooth. Scrape down the sides and bottom of the bowl as necessary while mixing.
- Dollop batter over the fruit in the pan and spread it out evenly to the sides. Bake for 40-50 minutes until the top is evenly browned, it springs back when pressed gently and a wooden skewer inserted into the center comes out clean.
- Transfer pan to a wire rack and let cool completely. It will sink slightly as it cools, leaving you with a flat cake perfect for inverting. Once cooled, invert cake onto a serving plate and peel off the parchment before serving.