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Peach Upside-Down Cake

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Peach Upside-Down Cake

Peach Upside-Down Cake is August. Peach Upside-Down Cake is Peaches. Peach Upside-Down Cake is Blueberries. Peach Upside-Down Cake is Summer.

Peach Upside-Down Cake

Peach Upside-Down Cake

You may wonder why there are blueberries in this peach upside-down cake. The answer: I put them there. In the highly unlikely event that you aren’t aware, peaches and blueberries are good friends. I would argue, best friends. Add summer to the mix and well, you pretty much have a miracle on your hands. This miracle came about on a hot summer day, in August to be more precise.

Peach Upside-Down Cake

I came into the great fortune of some of the biggest, the juiciest, and the most mouthwatering peaches I have ever tasted. The same day, I came into an equal lot of blueberries. Holy summer!

Peach Upsdie-Down Cake

It is not a coincidence that we have put these best friends together, in the same recipe before. A couple of times. Take a look at some of our blueberry and peach dishes that we’ve featured in the past.

Blueberries and Peaches on Platter Talk

Our Peach and Blueberry Spice Muffins

We’ll be putting together a few more peach recipes and a few more blueberry recipes, before the last song of summer has been sung. If a few berries end up with the peaches (or vice versa,) do not be surprised. It’s my summer. This is my fruit. I’ll eat them any way I please.  Hope you enjoy!  -Dan

Peach Upside-Down Cake

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Blueberries and Peaches on Platter Talk

Peach Upside-Down Cake

Recipe form Taste of Home
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Author: Dan from Platter Talk

Ingredients

  • 3/4 cup butter softened, divided
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh blueberries optional

Instructions

  • Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan.
  • Sprinkle with brown sugar.
  • Arrange peach slices in single layer over sugar.
  • Sprinkle on a few of the optional blueberries, if desired.
  • In a large bowl, cream sugar and remaining butter until light and fluffy.
  • Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • Gently fold in (remaining) optional blueberries, if desired.
  • Spoon over peaches.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before inverting onto a serving pl

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Comments

  1. Ashley says

    This looks amazing! I love peaches. Thanks for sharing with us at the Merry Monday link party. I hope you’ll join us again next week! Sharing your post on Twitter!

    Reply

  3. Jane Lehman says

    Sadly, in Western NY blueberries are earlier than free stone peaches, so we have a very short time to put both fresh blueberries and fresh peaches in the same recipe, if we want to use local fruit. I think there will still be some blueberries in the market tomorrow, and I know there will be peaches. This cake is in my near future.

    Reply

    • Dan from Platter Talk says

      Beeta, I truly can’t get enough of either fresh peaches or fresh blueberries. Thank you for not judging me for wanting to use them in EVERYTHING! 🙂

      Reply

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