Peach-Blueberry Upside-Down Cake

I made this for the first time on the Labor Day that Hurricane Gustav just missed New Orleans. When plated, the pattern of the peach slices reminded me of a hurricane, so I called it my “Hurricane Gustav Cake”.

5 tablespoons butter, softened, divided
3 tablespoons brown sugar
1 large peach, peeled and thinly sliced
1 cup blueberries
3/4 cup granulated sugar
1 teaspoon lemon rind
1 tablespoon fresh lemon juice
2 large eggs
1 1/3 cups all-purpose flour, (about 6 oz.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup low-fat buttermilk

1. Preheat oven to 350°.
2. Melt 1 T. butter in a 10-inch deep dish pie plate in the microwave; sprinkle brown sugar evenly over the butter. Arrange peach slices in a circle in the center of the pan; scatter blueberries evenly around peach slices. Set aside.
3. Place remaining ¼ cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add rind, juice, and eggs; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour.
4. Carefully spoon batter over fruit. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Run a knife around the edges of the pan. Cool completely in the pan on a wire rack. Invert onto a serving plate.

Servings: 8


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