Description
A warm hug in dessert form, this Raspberry Peach Upside-Down Cake features a delightful dance of sweet peaches and tart raspberries baked into a tender cake with a luscious caramel topping. It’s a show-stopping, yet surprisingly simple, dessert perfect for any occasion, offering a nostalgic and uniquely flavorful experience.
Ingredients
For the Caramel Topping:
1/2 cup unsalted butter
1 cup packed light brown sugar
2 cups sliced ripe peaches (fresh or canned, drained)
1 cup fresh raspberries
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
For the Topping:
In a saucepan over medium heat, melt 1/2 cup butter. Stir in the brown sugar until combined. Pour this mixture evenly into the bottom of the prepared cake pan.
Arrange the peach slices over the brown sugar mixture, then scatter the raspberries evenly over the peaches.
For the Cake:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together the softened 1/2 cup butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Assemble and Bake:
Gently spoon the cake batter over the fruit in the cake pan, spreading it evenly.
Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Invert:
Let the cake cool in the pan on a wire rack for 10 minutes.
Carefully invert the cake onto a serving plate. If any fruit sticks to the pan, gently place it back onto the cake.
Serve warm.
Notes
Ensure your peaches are ripe for the best flavor and texture. If using canned peaches, make sure to drain them well.
If raspberries start to break down too much during baking, you can add them during the last 15 minutes of baking.
Store leftover cake loosely covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently before serving if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg