I was bored, hungry, and alone on a friday night and that is how this cake happened. I’ve always been an “it has to be just right” kind of eater, perfect example as a child I would slice my moon pie so it would look like miniature cake pieces to serve with my imaginary tea. Even now when I’m starving I would rather spend an hour on something that is going to taste good and not just sit down and eat a bag of chips. I would love to tell you of how much I worked on developing this recipe, but honey I just started throwing stuff in a bowl and mixin away and out popped a cake. It was delicious and simple, not overly sweet but really allowing the fresh fruit to shine through. Whipped cream was a lovely garnish, but if you happen to have some vanilla ice cream I would imagine that would be delightful as well. Any way you “slice” it this was a perfect cake for a breezy summer night… Cheers to being bored and hungry…
blueberry peach upside down cake
2 fresh peaches – peeled and sliced
1/4 C or small hand full blueberries – washed and drained well
3 T sugar (for sprinkling) and 1/2 C sugar (for cake)
1 C cake flour
1/4 -1/2 C milk
1 pinch baking powder
1 T. vanilla
3 T. butter melted
– begin by preheating oven to 350 degrees.
– grease a round cake pan or deep dish pie plate (i used a pyrex deep dish pie plate)
– place slice peaches and blueberries on bottom of dish and arrange in a single layer.
– sprinkle fruit with 3 T. sugar
– using a large mixing bowl combine, 1/2 C sugar, 1 C cake flour, 1 egg, 1/4 C milk, pinch of baking powder, 1 T vanilla, and 3 T melted butter. whisk well to combine. batter should be free of lumps but not to thick, add in additional 1/4 C milk if batter is too thick.
– pour batter on top of fruit. level batter so that all fruit is covered.
– bake at 350 for 25 – 30 minutes.
– once cake is cook through, remove from oven and immediately invert onto serving dish.
– let cake cool 5 minutes before serving.