When I bought the ingredients for this lovely cake, I had every intention of making a cobbler. Raspberry Peach Cobbler sounded like a good idea. no? Well, for some reason, this morning it turned into an Upside Down Cake. Nothing wrong with that, but certainly far from the intent. 🙂 Turned out really really good, and start to finish, this only took about an hour. The raspberries on the edges sort of melted into the sugar solution, but that doesn’t really matter as it just made it like a jammy addition. Give it a go.
Ingredients
3 medium peaches, unpeeled and cut into thick wedges
1/2 cup fresh raspberries
Juice from half a lemon
3/4 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar, divided
6 tablespoons butter, divided, softened to room temperature
1/3 cup firmly packed light brown sugar
1 teaspoon vanilla paste (or the seed of one vanilla pod)
1 large egg
1/3 cup sour cream
Whipped cream or ice cream for serving
You will also need an 8 or 9 inch cake pan.
Directions
Preheat oven to 350F. Spray bottom and sides of your cake pan. Slice and toss peaches in lemon juice. Sift together cake flour, baking soda and baking powder and salt and set aside.
In a medium, non-stick skillet over medium heat, melt 3 tablespoons of butter. Add 1/2 cup granulated sugar cook until it becomes a deep golden amber color, stirring frequently with a wooden spoon. Pour the melted butter-sugar mixture. Sprinkle brown sugar on top and then arrange peach slices in a circular pattern (overlapping if needed) in pan on top of sugar. Add raspberries in areas not covered with peaches. Set aside.
Cream together remaining 3 tablespoons butter, remaining 1/2 cup sugar and vanilla paste until creamy. Add egg and beat until just incorporated. Add sour cream and blend. On low speed, add flour mixture and beat just until combined stopping to scrape the sides a few times. Pour batter onto peaches and smooth out to the edges.
Bake 35-40 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Run a knife around the edges to release and invert onto a cake plate allowing the cake to cook another 10 minutes. After those inverted 10 minutes, lift off the cake pan. Serve with fresh whipped cream.
