Peach-Blueberry Upside-Down Cake
Serve this treat with whipped cream.
4 Tbs. unsalted butter plus ½ stick softened butter
½ cup firmly packed brown sugar
1 cup granulated sugar
3 large eggs
1 tsp. almond extract
1 tsp. lemon extract
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 ½ cups all-purpose flour
½ cup buttermilk
3 large peaches, peeled and sliced
1 cup blueberries, rinsed
½ cup thinly sliced almonds
- 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.