I love summer because of all the fresh fruit available around where I live. We have picked fruit at farms or at my hubby’s place of work for the past four weekends. I have about 20 pounds of blueberries already frozen, 25 quarts of peaches canned, 24 half-pints of plum jam and 21 quarts of canned plums, and 26 half-pints of strawberry jam made as well. Blackberries are coming on and my kitchen looks like a tornado passed through, but good food is happening.
This week I am busy with my life as a taxi driver to therapies I have not had the time to can and freeze all the fruit so I whipped up a yummy breakfast cake for my family to eat in the morning. I tried a piece last night and OH MY was it delicious!
Blueberry and Peach Upside Down Breakfast Cake
Blueberry and Peach Upside Down Breakfast Cake
Servings: 8
Ingredients
- 2 Peaches cut in slices
- 1/2 Cup Blueberries rinsed and clean of stems
- 1 Cup Gluten Free All-Purpose Flour or regular flour if not gluten free. I also made this with Almond flour and it was really good with this grain free flour as well
- 1/4 Teaspoon Salt
- 2 Teaspoons Baking Powder if you want a GAPS or grain free cake leave this out and use Almond flour
- 1/2 Cup of Sugar
- 1 Stick of butter or 8 Tablespoons if you use real butter mashed with a fork or sliced
- 2 Eggs
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven 350 degrees Fahrenheit and grease your 9" round cake pan.
- Cut up your peaches and arrange them however you want and then throw in your blueberries. You will invert your cake so the fruit will be seen once the baking process is finished.
- Take your dry ingredients flour, salt, and baking powder whisk them together in a medium bowl and set to the side.
- In another bowl with a hand mixer or in your stand mixer add your sugar and your butter. If you have a stand mixer put the whisk attachment on and whip the sugar and sliced or mashed with a fork butter until it is creamy. Add in the eggs and vanilla until the mixture is smooth and then add your flour. Do not over beat only whip until all the lumps are noticeably gone from the batter. Carefully take your batter and smooth it out over the peaches and the blueberries. It may appear you do not have enough batter to cover everything, but trust me it will be enough.
- Place 9" round cake pan on a cookie sheet and put in the oven to bake for 40-45 minutes or until the top is a golden brown. Allow to cool and then flip out of pan onto a serving dish of your choice.
house smells delicious!! I made two because 2 peaches were too many for one pan! can these be frozen?
Hi Heidi,
I have never frozen this cake, but I do not see why it would not freeze well. Let me know how it turns out after it is frozen so I can let my readers know. 🙂 Amee
made a double batch and there’s nothing left to be frozen!!! my top part of fruit did not look good, though, the fruit was mushy. Maybe I left the cake to cool overnight, and by the time I flipped it over in the morning, the moisture had settled. please let me know what you think might have happened
Hi Heidi,
Glad your family enjoyed it! I usually refrigerate my cakes after they cool if there is any leftover. The fruit was cooked therefore it will not be crunchy. Yes moisture could cause discoloration, but I usually make this and it is eaten right away. I am so happy people loved it though. 🙂 Amee
MmMM – I HAVE to try this. Pinning it. Thanks for linking up at Romance on a dime!!
Hi Betsy,
Thank you so much for the pin and party!
This looks awesome! Blueberries and Peaches – I can’t get enough of them!
Hi Vicky,
Thank you it was really good one of my new favorites to make my family. Thanks for stopping by!
Highlighting your peach recipe on Hearth & Soul Hop at Savoring Today this week! YUM! 🙂
Hi Judy,
Thank you so much will go check it out and tell my readers too. Amee
Seriously this has to be the most yummy thing I have seen in a long time! Thank you so much for sharing it with us!!!
Hugs,
Bj
Hi Bj,
Thank you glad I found you via the hop and was able to join. It is so yummy I made it two days in a row and ate half of the second cake myself. 🙂
Great recipe. This looks delicious. I have a Blog Hop, and I would love it if you would link this post. You can find it at
http://www.adornedfromabove.com/2012/07/3-face-masks-from-your-kitchen-and.html
It is called Wednesdays Adorned From Above Blog Hop.
I hope to see you there. Have a great Day.
Debi Bolocofsky
Adorned From Above
http://www.adornedfromabove.com
Hi Debi,
Thanks for finding me and I will go and link up the post. Thanks, Amee