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–+ servings
Peach blackberry upside down cake with a slice being taken from it.

Peach Blackberry Upside Down Cake

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!
3.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 1 9 inch cake

Ingredients
  

Fruit Layer

  • 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

Cake

  • 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

Instructions
 

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!

  • 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!

Notes

Cover and store on the counter for up to 3 days.
Keyword blackberry, cake, peach, upside down cake
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