Raspberry Peach Upside Down Cake
Hiiiiyyyyaaaaaa! I know I keep disappearing. I’m sorry. This is such a crazy time of year when the weather gets warm and the kids get out of school and everyone just wants to play…me included. Probably me at the very top of that list! But I’ve missed you guys! I have been in the kitchen. I always stay close to my kitchen but I haven’t been terribly creative and I’ve missed that, too. I absolutely love coming up with new recipes. So, today I made Raspberry Peach Upside Down Cake. I really like peaches and berries together so it was an easy choice. It was perfect so I had to sit down and share it with y’all.
Did you know that I’ve never made any kind of upside down cake? Yep. Growing up I never even wanted to try it because it just looked brown and weird with canned pineapple and those awful bright red cherries so I always steered clear of them even into adulthood. I’m not sure about the traditional recipe but I love this cake! It was so simple but so good. I used fresh peaches and raspberries which go together really well. I used a whole vanilla bean and sour cream in the batter and the finished product was amazing. I had no idea what I was missing. It was gone in less than an hour. (I took this photo with my iPhone and posted on Instagram showing what a complete mess I make while cooking~however, it’s an awesome picture of the fresh fruit.)
With it being Summer and swimsuit season I didn’t want a lot of cake sitting around so I only made an 8 inch but I’m kind of wishing there was another piece left. I also shared some with my neighbor. Right in the middle of mixing up the batter I realized I didn’t have enough eggs so my daughter ran next door to borrow one and that’s how I paid her back. Thanks again neighbor!! 😀
Once the cake is finished in the oven, it sits on a wire rack fir 10 minutes to cool slightly and then gets turned out onto a cake plate.
There are so many combinations I can think of for upside down cakes now that I know they’re much better than I assumed when I was a kid. This certainly won’t be the last! What combination would you choose?
Here’s the printable.
- 3 medium peaches, unpeeled and cut into thick wedges
- 1/2 cup fresh raspberries
- Juice from half a lemon
- 3/4 cup cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup granulated sugar, divided
- 6 tablespoons butter, divided
- 1/3 cup firmly packed light brown sugar
- 1 vanilla bean
- 1 large egg
- 1/3 cup sour cream
- Whipped cream for serving
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Slice and toss peaches in lemon juice.
- Sift together cake flour, baking soda and baking powder and salt and set aside.
- Place 1/2 cup granulated sugar in an 8 inch cast iron skillet over medium heat and cook until it becomes a deep golden amber color, stirring occasionally with a wooden spoon. Approximately 8-10 minutes.
- Turn off the heat and whisk in 3 tablespoons of butter.
- Sprinkle brown sugar on top.
- Arrange peach slices in a circular pattern (overlapping if needed) in skillet on top of sugar.
- Add raspberries in areas not covered with peaches. Set aside.
- Cut vanilla bean down the center and with the back of a knife, scrape the seed paste from the bean and add to the bowl of an electric mixer.
- Cream together vanilla bean seeds, remaining 3 tablespoons butter and 1/2 cup sugar until creamy.
- Add egg and beat until the yellow disappears.
- Add sour cream and blend.
- On low speed, add flour mixture and beat just until combined stopping to scrape the sides a few times.
- Pour batter onto peaches and smooth out to the edges.
- Bake 30-35 minutes.
- Remove from oven and cool on a wire rack for 10 minutes.
- Run a knife around the edges to release and invert onto a cake plate allowing the cake to cook another 10 minutes.
- Serve with fresh whipped cream.