Peach Raspberry Upside Down Cake

Serves: 6-8 Prep time: 20 min Cook Time: 40 mins Total Time: 60 mins

Ingredients

3 fresh peaches (sliced & chopped)

1/2 cup frozen raspberries

1 tbsp butter

6 tsp brown sugar

1 1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup white sugar

1/3 cup butter

1 large egg

1 tsp vanilla

1/2 cup buttermilk

Directions

Preheat the Oven:
Set your oven to 350°F (175°C).

1. Prep the Pan:
   Grease a 9” round or square baking pan with non-stick spray.

2. Create the Fruit Base:

   • Cut 1 tbsp of butter into 12 small pieces and evenly distribute them on the bottom of your pan.

   • Sprinkle a generous layer of brown sugar over the butter.

   • Arrange fresh peach slices on top of the brown sugar, covering the entire bottom of the pan.

   • Chop any remaining peaches into small pieces and set aside for the batter.

3. Make the Batter:

   • In a mixing bowl, combine your dry ingredients (e.g., flour, baking powder, salt).

   • Add butter, sugar, egg, vanilla, and buttermilk.

   • Mix until just combined—don’t overmix or the cake may turn out dense.

4. Add the Fruit:
   Gently fold in the reserved chopped peaches and frozen raspberries.

5. Bake the Cake:
   Pour the batter over the fruit in your prepared pan and spread evenly.
   Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

6. Flip and Cool:
   Once baked, carefully flip the cake onto a cooling rack while still warm.
   Let it sit with the pan on top for a few minutes before gently lifting it off.

7. Serve:
   Serve warm, ideally with a scoop of vanilla bean ice cream.

Tips:

• Add extra vanilla for a richer flavor—Bourbon vanilla works especially well for depth.

• Best enjoyed the same day while the fruit topping is still caramelized and fresh!

Recipe Author/Source

Photos Haley Crofton-Sleigh

Recipe property Sweet & Savory

https://www.sweetandsavorybyshinee.com/peach-upside-down-mini-cakes/