Soft and moist upside-down cake topped with caramelized peaches and filled with sweet blueberries
The perfect summer dessert!
Today I present you with my super-easy recipe for one of my favorite soft and yummy cakes, perfect for breakfast or tea time.
This upside-down cake is topped with brown sugar caramelized peaches and is exploding with naturally sweet and juicy blueberries.
Am I the only one who feels that upside-down cakes are a little underrated right now?!? And I really don't understand why.
You can make an upside-down cake with many fruit. So you can simply pick what's in season. Think ripe peaches, plums, apricots, pears, apples, pineapple ... or a combination of those!
You only need a bowl and a mixer to make this cake. And it's ready in less than one hour, from start to finish.
And the best part: the fruit (fresh peaches in my case) is baked at the bottom of the pan, together with a nice amount of butter and brown sugar, so that the fruit caramelizes when baking.
The peach juices seep into the cake adding extra flavor and extra moisture, yielding an amazing cake with a perfectly soft texture.
All you have to do is invert cake when it cools off. And taadaa...
Take a look!
Now, let's talk about this easy recipe for a minute.
First of all, for this recipe I'm using a springform 9 inch round pan. You can use a regular (non springform) round or rectangular in similar size.
I love to use a springform pan for this recipe, so it's easy to remove the sides and place a serving plate on top to reverse the cake when baked.
BUT, please please please make sure to place a baking sheet under the pan when in the oven to catch any spills. With the butter and the juices it's likes some might spill out of the pan.
To make an upside-down cake, you need to grease the bottom and sides of the pan with lots of butter, sprinkle with brown sugar and top with the prepared fruit.
For peaches, you will need to peel the skin. It will not be nice to have the fuzzy part when eating the cake, so it's worth the effort.
Try to remove the skin without taking too much of the flesh.
You can blanch the peaches in boiling water if you like. Or just use a sharp knife and a bit of care and peel it like I did.
Cut the fresh peaches into slices. I only needed 2 large peaches, but you might add one extra, depending on how big is the peach or how thick you slice them.
Arrange the peach slices at the bottom of the cake pan on top of the butter and brown sugar. You can make two pretty circles like I did. Or not... up to you!
FULL VIDEO RECIPE:
To make the batter, make sure to cream the butter with the sugar first. It's always the most important first step in a cake batter.
It will be a lot easier to use room temperature, soften butter.
If you are short in time, you can always place the fridge-cold butter cut in piece in a small bowl and microwave for about 30 seconds at 50% power. Add 15 extra seconds if needed.
Once you cream the butter with the sugar, add the rest of the wet ingredients: eggs, yogurt, and vanilla extract. Mix well again.
Once you add the dry ingredients just mix until combined. This is the next most important step when making a cake: do not overmix the cake batter or it will turn out chewier and tougher.
To bake, place the cake pan onto a baking sheet to catch any spilling. After about 40 minutes, check with a toothpick for readiness.
Make sure to watch for blueberry and peaches... the toothpick should just come out clean of batter (blueberry and peaches juices will make it wet!).
To un-mold the cake wait for it to cool down at least 5 or 10 minutes. Run a knife carefully around the edge, cover with an inverted platter and gently remove the pan.
If some peach slices stick to the pan, do not worry. Just remove from the pan and place them in their right spot!
Leftovers can be stored in the refrigerator. Let the cake at room temperature before serving. Enjoy!
Great recipe
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