Epic Summer Peach Cake: Peach Blueberry Upside Down Cake Recipe
If you're looking for a new summer peach cake, this peach-blueberry upside-down cake should be on your list. This is a perfect summertime dessert for when the peaches and blueberries are at their ripest. It's made in a cast iron skillet, which gives it an extra special farmhouse touch.
2 to 3largepeachespeeled, pitted, and cut into 8 slices each
1largeeggbeaten, at room temperature
1 1/4cupsall-purpose flour
1 1/4teaspoonsbaking powder
Fresh whipped cream
Preheat the oven to 375°F (190°C).
Melt 4 tablespoons of the butter in an 8- to 9-inch cast-iron skillet. Add the brown sugar and stir for 3 minutes over medium-low heat until sugar has dissolved and starts to bubble a little.
Add the peach slices to the liquid in the pan. Cook gently for about 5 minutes, making sure to not smash the peaches. You just want to caramelize them a bit while retaining their shape.
Carefully arrange the peach slices in a circle all facing the same direction. (Use tongs to do this so you don’t burn your fingers - again, don't smash the peach slices!) Remove the pan from the heat.
Sprinkle the peaches evenly with cinnamon, then arrange the blueberries in the center of the cake and around the edge. Set the pan aside, allowing it to cool somewhat.
While the peaches are cooling, combine the flour, baking powder, and salt in a small bowl. Set aside.
Cream the remaining 4 tablespoons of butter with a mixer on low speed. Try not to aerate the butter. Gradually beat in the granulated sugar, then slowly add the egg and vanilla.
Add 1/3 of the flour mixture to the butter and egg, mixing just until most of the flour disappears into the butter. Add half the milk, mixing until it incorporates. Add the next 1/3 of flour, then the rest of the milk. Finish with the rest of the flour.
Spoon the batter evenly over the fruit. Bake for 25 to 30 minutes, or until the top is golden and the cake springs back when pressed in the center. Cool in the pan for 5 minutes. Gently loosen the edges with a knife and carefully invert onto a large platter. Serve warm or at room temperature, topped with a dollop of whipped cream.
Special Equipment: Cast Iron SkilletNutritional Analysis does not include whipped cream for serving.