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This peach blackberry upside down cake is so delicious! Juicy peaches and blackberries drowning in a buttery brown sugar glaze, overtop a just-a-tad-sweet cake that really lets the summer fruits shine. This cake is a must-have!
In the spirit of having all of this time to bake, I’ve whipped up this peach blackberry upside down cake. Many upside-down cakes I’ve had are sickeningly sweet because of the fruit and cake combination, but not this one! The cake is just a tad sweet, and the fruit really shines here.
Peaches are the signature fruit of Georgia, though going to undergrad in South Carolina is what really spoiled me when it comes to peaches. Yes, I can get peaches from the grocery store, but the ones you find in a run down fruit and vegetable stand on the side of the road are the REAL peaches. Giant, juicy, incredibly flavorful. Ugh, I miss them. I think I'm too close to Atlanta to find real-deal peaches in my neck of the woods...
The peach and blackberry pairing is unique and delicious. I love the sweetness of the peaches combined with the tartness of the blackberries. Not only is the cake beautiful, but it is really, really, REALLY tasty. If you've got vanilla ice cream, be sure to put a big scoop on top, then savor every dang bite.
Peaches: If you're lucky enough to live in the south, stop by a roadside stand and buy yourself some of the backroads country peaches. They are by farrrrr the best peaches you'll ever have- so juicy and flavorful. However, for my non-southerners out there, I PROMISE your friends and family will rave about this cake even with grocery store peaches! I've done it a few times and it's delicious no matter what.
The Fruit Layer: The brown sugar, butter, and salt combo is going to feel a liiiiittle thick when you're trying to spread it on the fruit. Don't worry! It's supposed to be that way, and it'll all even out in the oven. Do your best to get it even(ish), then let it be.
The Cake: If you know me, you may know that I usually forego the frosting on cake's because it's too sweet. So I can tell you- this cake is the perfect amount of sweet. Plus, it's fluffy and moist, but strong enough that it can stand up to the fruit topping. All around- it's what you need for an upside-down cake.
Storage: This cake can be covered and stored on the counter for up to 3 days, if it lasts that long!
Other recipes you'll like:
Peach Blackberry Upside Down Cake
- 1 tablespoon butter softened, to butter the pan
- 3 peaches sliced into ½ inch slices
- 6 oz blackberries
- ¼ cup unsalted butter melted
- ½ cup brown sugar
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 2 cups flour either all-purpose or cake, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup milk room temperature
Assemble the Fruit Layer
- Butter a 9 inch springform or cake pan, then place a round of parchment paper on the bottom.
- Assemble the peach slices and blackberries on top of the parchment paper.
- Combine the melted butter, brown sugar, and salt. Pour over the fruit layer and spread until relatively even (doesn't have to be perfect!).
Make the Cake Batter
- Preheat the oven to 350.
- Cream together butter and sugar with a stand or hand mixer until light and fluffy, about 5 minutes.
- Add room temperature eggs and vanilla and mix until combined.
- Combine flour, baking powder, baking soda, and salt in a separate bowl. In 3 installments, add flour mixture to butter mixture until fully incorporated. Do not overmix.
- Add room temperature milk and mix until combined.
- Pour cake batter evenly over the fruit layer.
- Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10-20 minutes, then run a knife between the pan and the sides of the cake to loosen the cake from the pan. Lay a flat cake plate or baking rack upside down on top of your cake pan, then carefully flip the cake over on top of the plate or rack. Bang on the top of the cake pan for good measure, then lift the cake pan off of the cake. If a few pieces of fruit stuck to the pan- no worries! Just peel them off and stick them back on the top of the cake. Allow to cool another 40-50 minutes.
- Bon appetit!
Did you make this? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂