Peach-Blueberry Upside-Down Cake
Serve this treat with whipped cream.
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Serve this treat with whipped cream.
Ingredients
- 4 Tbs. unsalted butter plus 1/2 stick softened butter
- 1/2 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
- 1/2 tsp. baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup buttermilk
- 3 large peaches, peeled and sliced
- 1 cup blueberries, rinsed
- 1/2 cup thinly sliced almonds
Preparation
- Preheat oven to 350F.
- Melt 4 tablespoons butter in large ovenproof skillet over medium heat. Add brown sugar, and reduce heat to low. Let sugar and butter cook for about 10 minutes, or until slightly caramelized.
- Meanwhile, combine remaining butter and sugar in mixing bowl, and beat until creamy. Add eggs, one at a time, beating after each addition. Add extracts and lemon zest. Beat in salt, baking powder, baking soda and flour, and stir in buttermilk.
- Remove skillet from heat, and place peach slices, blueberries and almonds on caramelized sugar mixture. Pour batter over top, and place in oven.
- Bake for 45 to 50 minutes, or until top is puffy and golden. Remove from oven, invert, or slice in skillet and eat.
Nutrition Information
- Serving Size Serves 8
- Calories 450
- Carbohydrate Content 68 g
- Cholesterol Content 110 mg
- Fat Content 17 g
- Fiber Content 3 g
- Protein Content 7 g
- Saturated Fat Content 8 g
- Sodium Content 480 mg
- Sugar Content 46 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g