Raspberry Peach Upside-Down Cake
This cake is DANGEROUSLY good! I know you’ll go back for more!
INGREDIENTS
FOR THE FRUIT TOPPING
Cooking spray
1/2 c. (1 stick) butter, melted
1 c. granulated sugar (optional: 1/2 C to modify-peaches and raspberries will sweeten it)
2 large ripe peaches, sliced
1 (6-oz.) package raspberries
2 tsp. cornstarch, divided
FOR THE CAKE
2 2/3 c. all-purpose flour (optional: use your healthier version)
2 tsp. baking powder
1 tsp. kosher salt
1/2 c. butter, softened
1 c. granulated sugar (optional: cut sugar 1/2) –trust me, it will still taste delish!
1/2 c. packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 c. sour cream (optional: Plain Greek Yogurt)
1/2 c. milk (optional: skim, almond, coconut)
DIRECTIONS
- Preheat oven to 350° and line a 9″-x-13″ baking pan with parchment and grease with cooking spray. In a medium bowl, stir together melted butter and sugar. Spread in an even layer in prepared pan. In another medium bowl, toss peaches with 1 tsp cornstarch. In a small bowl, toss raspberries with cornstarch. Overlap peaches to make a stripe, then add an even layer of raspberries to make another stripe. Repeat two more times.
- Make cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter with sugars until light and fluffy. Beat in eggs, vanilla, and sour cream, then slowly beat in flour mixture and milk until just combined.
- Pour batter over fruit and smooth into an even layer. Bake until cake is golden and a toothpick comes out clean, 1 hour.
- Remove cake from oven, let cool 15 minutes, then flip cake upside-down onto a large serving platter or cutting board. Let rest 30 seconds, then carefully remove pan.
- Let cake cool completely before slicing and serving. Recipe by Delishby LENA ABRAHAM Serves 10.
