Peach-Blueberry Upside-down Cake

Peach-Blueberry Upside-down Cake Recipe with Almonds and Lemon Extract

Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Peach-Blueberry Upside-down Cake is a delicious and fruity dessert that is perfect for summer gatherings or special occasions. The combination of sweet peaches, juicy blueberries, and crunchy almonds creates a delightful flavor and texture contrast that will have your taste buds singing.

History

Upside-down cakes have been around for centuries, with the first recorded recipe dating back to the late 1800s. Originally made with pineapple, this classic dessert has evolved over the years to include a variety of fruits, such as peaches and blueberries. The Peach-Blueberry Upside-down Cake is a modern twist on this traditional recipe, combining two popular summer fruits for a refreshing and flavorful treat.

Ingredients

4 tbsp unsalted butter + 0.5 stick softened butter
0.5 cup firmly packed brown sugar
1 cup granulated sugar
3 large eggs
1 tsp almond extract
1 tsp lemon extract
grated zest of 1 lemon
1 tsp salt
1 tsp baking powder
0.5 tsp baking soda
1.5 cups all-purpose flour
0.5 cup buttermilk
3 large peaches, peeled and sliced
1 cup blueberries, rinsed
0.5 cup thinly sliced almonds

How to prepare

Preheat the oven to 350°F (177°C).
Melt 4 tbsp of butter in a large ovenproof skillet over medium heat.
Add brown sugar and reduce the heat to low.
Let the sugar and butter cook for about 10 minutes, or until slightly caramelized.
Meanwhile, combine the remaining butter and sugar in a mixing bowl and beat until creamy.
Add the eggs, one at a time, beating after each addition.
Add the extracts and lemon zest.
Beat in the salt, baking powder, baking soda, and flour, and stir in the buttermilk.
Remove the skillet from the heat and place peach slices, blueberries, and almonds on the caramelized sugar mixture.
Pour the batter over the top and place it in the oven.
Bake for 45 to 50 minutes, or until the top is puffy and golden.
Remove from the oven, invert, or slice in the skillet and enjoy.

Variations

Substitute peaches and blueberries with other fruits such as apples, pears, or raspberries.
Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Top the cake with a drizzle of caramel sauce or a sprinkle of powdered sugar for an extra touch of sweetness.

Cooking Tips & Tricks

Make sure to properly grease the skillet or baking dish before adding the fruit and batter to prevent sticking.

- Use ripe but firm peaches for the best flavor and texture.

- Feel free to customize the recipe by adding other fruits or nuts to suit your taste preferences.

- Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Serving Suggestions

Serve Peach-Blueberry Upside-down Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. Pair with a cup of hot tea or coffee for a delightful afternoon snack.

Cooking Techniques

Use a cast-iron skillet for a rustic and traditional presentation.

- Invert the cake onto a serving platter while it is still warm to ensure the fruit stays in place.

- Allow the cake to cool slightly before slicing to prevent it from falling apart.

Ingredient Substitutions

Use regular milk or a dairy-free alternative in place of buttermilk.

- Swap almond extract for vanilla extract for a different flavor profile.

- Omit almonds for a nut-free version of the cake.

Make Ahead Tips

Peach-Blueberry Upside-down Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving for the best taste and texture.

Presentation Ideas

Garnish the cake with fresh mint leaves or edible flowers for a pop of color. - Serve individual slices on decorative plates for a beautiful presentation. - Dust the top of the cake with powdered sugar for a classic finishing touch.

Pairing Recommendations

Pair Peach-Blueberry Upside-down Cake with a glass of sweet white wine or a fruity cocktail for a delightful dessert pairing. Alternatively, enjoy with a cup of herbal tea or coffee for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftover Peach-Blueberry Upside-down Cake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm before serving for the best taste and texture.

Nutrition Information

Calories per serving

Each serving of Peach-Blueberry Upside-down Cake contains approximately 300 calories. Calories provide the energy needed for daily activities and functions.

Carbohydrates

Each serving of Peach-Blueberry Upside-down Cake contains approximately 45 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling daily activities and functions.

Fats

Each serving of Peach-Blueberry Upside-down Cake contains approximately 12 grams of fat. Fat is important for providing energy, supporting cell growth, and aiding in the absorption of fat-soluble vitamins.

Proteins

Each serving of Peach-Blueberry Upside-down Cake contains approximately 5 grams of protein. Protein is essential for building and repairing tissues, as well as supporting immune function and hormone production.

Vitamins and minerals

Peaches and blueberries are rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and antioxidants. These nutrients help support overall health and well-being.

Alergens

This recipe contains dairy (butter, buttermilk, eggs) and nuts (almonds). Please be mindful of any allergies or dietary restrictions when preparing and serving this dish.

Summary

Peach-Blueberry Upside-down Cake is a delicious dessert that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy in moderation as part of a well-rounded diet.

Summary

Peach-Blueberry Upside-down Cake is a delightful dessert that combines the sweet and juicy flavors of peaches and blueberries with a tender and moist cake base. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this dessert is a delicious and satisfying treat for any occasion. Enjoy warm with a scoop of ice cream or a dollop of whipped cream for a truly indulgent experience.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a picture of a beautiful Peach-Blueberry Upside-down Cake caught my eye. The golden-brown crust glistened with caramelized fruit, and I could almost smell the sweet aroma of peaches and blueberries wafting through the pages.

I had never made an upside-down cake before, but I was determined to give it a try. I had always loved baking, and the thought of combining two of my favorite fruits in a delicious cake was too tempting to resist. I gathered all the ingredients I needed and set to work in my small kitchen.

As I mixed the butter and sugar together, memories of my own childhood flooded back to me. I remembered watching my own grandmother bake in her old farmhouse kitchen, the sweet scent of cinnamon and vanilla filling the air. She had taught me everything I knew about cooking and baking, passing down recipes that had been in our family for generations.

I added the eggs one by one, beating them into the butter and sugar until the mixture was light and fluffy. Then I folded in the flour and baking powder, careful not to overmix the batter. Finally, I gently stirred in the fresh blueberries and sliced peaches, their juices mingling with the sweet batter.

I poured the batter into a greased cake pan and carefully arranged the peach slices in a neat pattern on the bottom. Then I sprinkled a little bit of sugar over the top, knowing that it would caramelize and create a delicious glaze as the cake baked.

As I slid the cake into the oven, I couldn't help but feel a sense of excitement and anticipation. I had a feeling that this Peach-Blueberry Upside-down Cake would be something special, a recipe that would become a new favorite in my collection.

When the cake was finally done, I couldn't wait to taste it. I carefully inverted the pan onto a serving plate, holding my breath as I lifted it away to reveal the golden-brown crust and glistening fruit. The sweet aroma of peaches and blueberries filled the air, and I knew that my intuition had been right – this cake was something truly special.

I took a bite and was immediately transported back to my grandmother's kitchen, the flavors of cinnamon and vanilla mingling with the fresh fruit in a perfect harmony. The cake was moist and tender, the caramelized fruit adding a delicious sweetness that balanced perfectly with the buttery crust.

I knew that this Peach-Blueberry Upside-down Cake would become a new family favorite, a recipe that I would pass down to my own grandchildren one day. And as I savored each bite, I couldn't help but feel grateful for the love and knowledge that had been passed down to me through the generations – a legacy of delicious recipes and cherished memories that would always have a special place in my heart.