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Peach Raspberry Upside-Down Cake

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A delightful summer dessert featuring caramelized peaches and raspberries baked into a soft vanilla cake, flipped upside down for a beautiful fruity topping.

Ingredients

Scale
  • 2 large peaches, pitted and sliced
  • 1 cup fresh raspberries
  • 1/4 cup unsalted butter (for topping)
  • 1/2 cup brown sugar (for topping)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. Melt 1/4 cup butter in a saucepan and stir in 1/2 cup brown sugar until smooth. Pour into the bottom of the prepared pan.
  3. Arrange sliced peaches in a circular pattern over the sugar mixture. Scatter raspberries evenly on top.
  4. In a bowl, whisk together flour, baking powder, and salt.
  5. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
  6. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  7. Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour.
  8. Spread batter over the fruit in the pan, smoothing the top.
  9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.
  11. Let cool before serving.

Notes

  • Use ripe but firm peaches for best results.
  • Frozen raspberries can be used; do not thaw before adding.
  • Serve with whipped cream or vanilla ice cream for an extra treat.

Nutrition

Find it online: https://tastyera.com/peach-raspberry-upside-down-cake/