Description
A delightful summer dessert featuring caramelized peaches and raspberries baked into a soft vanilla cake, flipped upside down for a beautiful fruity topping.
Ingredients
Units
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
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- 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.
- Arrange sliced peaches in a circular pattern over the sugar mixture. Scatter raspberries evenly on top.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour.
- Spread batter over the fruit in the pan, smoothing the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.
- 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
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg