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

  1. 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.
  2. 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.
  3. Pour batter over fruit and smooth into an even layer. Bake until cake is golden and a toothpick comes out clean, 1 hour.
  4. 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.
  5. Let cake cool completely before slicing and serving. Recipe by Delishby LENA ABRAHAM   Serves 10.