Raspberry Peach Upside-Down Cake
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A Note from Feedfeed
Use up those leftover peaches for this gooey, tender upside down cake. The addition of fresh raspberries gives this cake helps balance out the overall sweetness. Make this cake before the Summer ends!
Check out our Upside down cake Feed for similar recipes! Check out our Chocolate Feed for all things Chocolate, from Cookies, Cakes, to Chocolate Bread!
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Recipe Card
ingredients
- 3 tablespoons salted butter, room temperature
- 3/4 cups granulated sugar
- 1 large egg, room temperature
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon almond extract
- 1 1/3 cup all-purpose flour
- 1/2 cup milk, room temperature
Method
Step 1
Grease a 9 in. cake pan and line the bottom with a circle of parchment paper. Set aside. Preheat your oven to 350 degrees.
Step 2
To make the topping, melt the butter in a medium saucepan on low. Once melted, add the brown sugar and stir to combine. Pour this into your prepared cake pan - marking sure to cover the entire bottom.
Step 3
Add the sliced peaches and raspberries on top of this mixture - taking the time to create a fun pattern. Set aside while you make the cake batter.
Step 4
In a large bowl, cream together the 3 tablespoons of softened butter and granulated sugar until smooth. Add the room temperature egg, salt, baking powder, & extracts - and mix until smooth.
Step 5
Add in half of the flour and mix until just combined. Don’t over mix! Then, incorporate the milk. Finally, stir in the remaining flour just until a batter forms. Carefully spread this on top of the fruit in your cake pan.
Step 6
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few crumbs on it. Let your cake sit in the pan for 3 minutes, then turn it out on to a plate - waiting 30 sec. before removing the pan completely. Peel off the parchment paper to reveal the top and enjoy!