With blueberry and peach season hitting at about the same time, I decided to put them together in an upside-down cake.
Baked in a castiron skillet, the fruit is perfectly caramelized and combined with a moist cake with cinnamon and cardamon swirl; this is a can't stop eating cake.
Peach and Blueberry Upside Down Cake
Caramelized blueberries and peaches with a rich vanilla cake and a cinnamon, cardamom swirl in the batter
Equipment
- 1 12 inch cast iron skillet a casserole pan will work also
Ingredients
Caramelize peach and blueberries
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 2 cups pealed and sliced peaches
- 2 cups washed blueberries
Batter
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 whole eggs
- 1 egg yolk
- 4 oz cream cheese
- 2 tsp vanilla
- 1/2 cup buttermilk
swirl
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 tsp Cardamom can substitute 1/4 tsp nutmeg
Instructions
topping
- Turn oven on set at 350 degrees
- Place your skillet over medium heat
- Melt the 1/2 cup butter
- Once melted add the brown sugar and whisk to combine
- Turn off heat
- Add the peaches in a single layer, covering the entire bottom of the pan
- Pour the blueberries over the peaches creating another leaval
- Set aside
Batter
- In a bowl add flour, baking powder, baking soda, and salt
- Whisk to combine all the dry ingredients
- In another bowl add the sugar and butter
- With your mixer on medium speed, cream the butter and sugar for 5 minutes
- Add the eggs and egg yolk one at a time
- Add the vanilla and mix well
- Add the cream cheese and mix well
- Add the flour a small amount at a time alternating with the buttermilk
- Starting with flour and ending with flour
- Pour batter over the blueberries and peaches and spread to cover the whole pan, being careful not to disturb the berries
Swirl
- with a whisk mix the sugar, cinnamon, and cardamom and mix well
- Sprinkle the batter to cover and using a fork swirl it into the batter, being careful not to disturb the berries
bake
- Bake for 40 to 50 minutes
- Start checking after 35 minutes
- Once done remove to a wire rack
- Let sit 15 minutes
- Flip onto a plate and let sit another 15 minutes before removing the pan
- It's important to let it sit before removing the pan so the fruit can settle
Nutrition
Calories: 375kcalCarbohydrates: 53gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 85mgSodium: 250mgPotassium: 130mgFiber: 2gSugar: 35gVitamin A: 657IUVitamin C: 3mgCalcium: 85mgIron: 1mg
Tried this recipe?Let us know how it was!